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Codfish ravioli with peppers cream and dried tomato fillets

Codfish ravioli with peppers cream and dried tomato fillets

Name: Codfish ravioli with peppers cream and dried tomato fillets
Yield: 4 portions
Ingredients: 300g fresh pasta; 240g Codfish Cream; 160g Peppers Cream; 100g Dried Tomato Fillets in Sunflower Oil; q.s. Extra-Virgin Olive Oil; q.s. vegetable stock; q.s. salt; q.s. pepper

Ingredients for 4 portions

300g fresh pasta
240g Codfish Cream
160g Peppers Cream
100g Dried Tomato Fillets in Sunflower Oil
q.s. Extra-Virgin Olive Oil
q.s. vegetable stock
q.s. salt
q.s. pepper

Method

Roll out the fresh pasta up to a thin thickness and make the ravioli stuffing with codfish cream.
Once prepared, go to cooking them in boiling salted water.
Apart heat the peppers cream in a saucepan with a dash of vegetable stock while in a pan prepare a sauce mixing the dried tomato fillets and the extra virgin olive oil.
Drain the ravioli as soon as they are ready and add them to the sauce.
Decorate and serve hot.