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.

Ravioli Di Persico Del Lago Di Como (como Lake Perch Ravioli)

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

  1. In a food processor, combine the perch fillets, ricotta, Parmesan, eggs, salt, and pepper. Process until smooth.
  2. Roll out the pasta dough into thin sheets and place small spoonfuls of the perch mixture on one sheet, leaving space between each spoonful.
  3. Place another sheet of pasta on top and press around the filling to seal. Use a ravioli cutter to cut out the individual ravioli.
  4. Cook the ravioli in boiling salted water for 2-3 minutes, or until they float to the surface.
  5. In a separate pan, melt butter and sage. Toss the cooked ravioli in the butter and sage sauce.
  6. 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