Ravioli Di Persico Del Lago Di Como (como Lake Perch Ravioli)
Ravioli di Persico del Lago di Como, or Como Lake Perch Ravioli, is a classic dish from the Lombard cuisine, featuring delicate freshwater perch in a homemade pasta. This recipe is a true taste of the beautiful region of Lombardy, Italy.
Ingredients
- 1 lb perch fillets
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs
- Salt and pepper to taste
- 1 recipe of homemade pasta dough
- Flour for dusting
- Butter and sage for serving
Instructions
- In a food processor, combine the perch fillets, ricotta, Parmesan, eggs, salt, and pepper. Process until smooth.
- Roll out the pasta dough into thin sheets and place small spoonfuls of the perch mixture on one sheet, leaving space between each spoonful.
- Place another sheet of pasta on top and press around the filling to seal. Use a ravioli cutter to cut out the individual ravioli.
- Cook the ravioli in boiling salted water for 2-3 minutes, or until they float to the surface.
- In a separate pan, melt butter and sage. Toss the cooked ravioli in the butter and sage sauce.
- Serve hot, garnished with extra Parmesan if desired.
Cooking & Preparation
- Preparation time:
- 45 minutes
- Cooking time:
- 10 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
Supplies
Pasta machine Ravioli cutter Cooking pot Frying pan
Tools
Food processor Rolling pin Cooking spoon
Serving suggestions
Serve the ravioli with a crisp white wine and a side of fresh salad for a complete meal.
Tips & tricks
For a twist, try serving the ravioli with a light tomato sauce instead of the traditional butter and sage.
Cost
$20