Codfish ravioli with peppers cream and dried tomato fillets

Ingredients for 4 portions
  1. 300g fresh pasta
  2. 240g Codfish Cream
  3. 160g Peppers Cream
  4. 100g Dried Tomato Fillets in Sunflower Oil
  5. q.s. Extra-Virgin Olive Oil
  6. q.s. vegetable stock
  7. q.s. salt
  8. q.s. pepper

  • 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.