Free Recipe Hilda s Portuguese Ravioli
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Hilda s Portuguese Ravioli Recipe
6 oz Salt cod
2 qt Milk; in all
2 tb Olive oil
1/2 c Chopped onions
2 tb Minced green onions
2 tb Minced shallots
1/4 c Chopped celery
1/4 c Chopped green bell peppers
2 tb Minced garlic
1 c Brabant potatoes; blanched
1/2 c Peeled; seeded, and chopped
-Italian plum tomatoes
1 ts Crushed red pepper flakes
1/2 ts Black pepper
1/4 c Chopped fresh parsley
32 Wonton wrappers
1 Egg; lightly beaten
2 tb Chopped green onions
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
1/2 c Grated Parmigiano-Reggiano
-cheese
Hilda s Portuguese Ravioli Preparation
ESSENCE OF EMERIL SHOW#EE2301 Two days before serving, place the salt cod in a bowl and cover with 1 quart of the milk to soak. Refrigerate for 24 hours, pour off the milk and discard it, and rinse the cod thoroughly under cold water. Soak the cod in the remaining 1 quart milk for another 24 hours, refrigerated. Repeat the rinsing process and dry the cod thoroughly. Cut the fish into a fine julienne. In a saute pan, heat the olive oil. Add the onions, green onions, shallots, celery, bell peppers and garlic. Saute for 2 minutes. Stir in the potatoes, tomatoes, red pepper, black pepper, and parsley and stir-fry for 3 minutes. Stir in the salt cod and stir-fry for 5 minutes. Remove from the heat. Separate the wonton wrappers until you have the thinnest possible skin, and brush with beaten egg. Mound 2 tablespoons of the filling on each of 16 wrappers and cover with the other 16. Crimp the edges with a fork. In a pot of boiling salted water, add the ravioli and cook for about 5 minutes. Remove with a slotted spoon. Season with salt and pepper. Yield: 4 servings. by molony <molony@scsn.net> on Feb 21, 1998
Cooking Temperature:
Recipe Serves: 1
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