Baccala Ravioli With Mario Recipe

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Servings: 8


Cost per serving $2.14 view details
  • 1 lb dry cod as proportionately thick as possible (baccala)
  • 3 c. all-purpose flour plus more if needed
  • 4 x Large eggs extra-large
  • 1 c. extra-virgin extra virgin olive oil
  • 1 lrg baking potato boiled, peeled, and riced or possibly mashed
  • 1 1/2 tsp minced fresh rosemary leaves
  • 2 Tbsp. minced fresh chives Salt to taste Freshly grnd black pepper to taste Semolina for dusting
  • 1 c. pureed Basic Tomato Sauce (see below)
  • 5 Tbsp. minced fresh thyme
  • 1 tsp crushed red-pepper flakes
  • 1/2 bn roughly-minced fresh mint leaves
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 lrg onion cut in 1/4" dice
  • 4 x garlic cloves thinly sliced
  • 3 Tbsp. minced fresh thyme leaves (or possibly 1 tbspn dry thyme)
  • 1/2 med carrot finely shredded
  • 2 can peeled whole tomatoes - (28 ounce ea) crushed by hand, and juices reserved Salt to taste


  1. For the Basic Tomato Sauce: In a 3-qt saucepan, heat the extra virgin olive oil over medium heat. Add in the onion and garlic, and cook till soft and light golden, 8 to 10 min. Add in the thyme and carrot, and cook 5 min more, till the carrot is quite soft. Add in the tomatoes and reserved juice, and bring to a boil, stirring often. Lower the heat, and simmer for 30 min till thick. Season with salt. The sauce can be stored in the refrigerator for 1 week or possibly up to 6 months in the freezer. (Makes 4 c.)
  2. Soak baccala in water for 2 days in the refrigerator, changing the water every 4 to 5 hrs to soften the flesh and reduce the salt. Drain, and cut into 2-inch pcs.
  3. Mound flour in the center of a large board. Make a well in the middle, and add in Large eggs and 1 Tbsp. oil. Using a fork, beat Large eggs and oil till thoroughly combined. Begin to incorporate flour, starting with the inner rim of the well. The dough will come together when half the flour is incorporated. Keep working dough till all flour is incorporated.
  4. Start kneading dough using the palms of both hands. Once dough is a cohesive mass, remove it from the board; scrape up and throw away any leftover bits. Lightly flour the board, and continue kneading for 6 min more. The dough should be elastic and slightly sticky. Wrap the dough in plastic, and allow to rest for 30 min at room temperature.
  5. Place baccala in the bowl of a food processor, and pulse till it is broken up but not completely smooth. Transfer fish to a large bowl, and add in riced potato, 3/4 c. extra virgin olive oil, rosemary, and chives. Stir well to combine. Season with salt and pepper; set aside.
  6. Working quickly, roll out pasta to the thinnest setting on a pasta machine, and place on a lightly floured board. If using a ravioli pin: Cover the pasta with a 1/4-inch-thick layer of the fish mix. Place a second sheet of pasta over it, and press down lightly with your hands. Lightly flour the ravioli pin. Carefully roll the two sheets together with the ravioli pin, forming the ravioli. Use the dull edge of a knife to seal the edges together. Cut ravioli to separate. Transfer to a baking sheet dusted with semolina.
  7. If not using a ravioli pin: Cut a single sheet of pasta at a time into 2- by 1-inch rectangles. Place a tsp. of the fish mix into the center of each rectangle, and fold the pasta to create a 1-inch square, pressing the edges to seal. Repeat with remaining dough and filling.
  8. Bring 8 qts of water to a boil, and add in 3 Tbsp. salt. Drop in ravioli, and cook till tender, 6 to 7 min. Meanwhile, in a large saute/fry pan, combine tomato sauce, thyme, red-pepper flakes, and mint. Add in remaining 3 Tbsp. oil, and place over medium heat. Drain ravioli, reserving a c. of the cooking water; add in ravioli to the pan with the tomato sauce, and toss to coat. Adjust the consistency of the sauce with cooking water, and serve immediately.
  9. This recipe yields 8 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 298g
Recipe makes 8 servings
Calories 605  
Calories from Fat 330 55%
Total Fat 37.28g 47%
Saturated Fat 5.64g 23%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 301mg 13%
Potassium 707mg 20%
Total Carbs 48.43g 13%
Dietary Fiber 3.7g 12%
Sugars 3.91g 3%
Protein 19.92g 32%
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  • The Baker
    December 9, 2009
    Thank you for sharing this recipe. I'm going to attempt to make it and have one question. Can the ravioli be fried rather than boiled?

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