Hilda's Portuguese Ravioli

Recipe Ingredients

6 oz	170g	Salt cod
2		Milk - divided
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Minced green onions
2 tablespoons	30ml	Minced shallots
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green bell peppers
2 tablespoons	30ml	Minced garlic
1 cup	237ml	Brabant potatoes - blanched
1/2 cup	73g / 2.6oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1 teaspoon	5ml	Crushed red pepper flakes
1/2 teaspoon	2.5ml	Black pepper
1/4 cup	36g / 1.3oz	Chopped fresh parsley
32		Wonton wrappers
1		Egg - lightly beaten
1		Portuguese Sauce - see * Note
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

* Note: See the "Portuguese Sauce" recipe which is included in this collection.

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.

Spoon a small amount of the Portuguese Sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce. Garnish with the green onions, brunoise peppers, and grated Parmesan Reggiano cheese.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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