Ravioli stuffed with a cream of codfish puree

Servings 8 pax


Pasta dough

  • 300 g Bloem Spigadore. pasta flour
  • 3 pcs Eieren
  • 1 pinch Zout


  • 250 g Kabeljauw
  • 1 pcs Bouguet garni
  • 1 pcs Sjalotje
  • 10 g Boter
  • 1 dl Olijfolie
  • 1 clove Knoflook
  • 0,75 dl Room


  • 1 small bag Mosselen
  • 250 g Mascarpone
  • 12 dl Room
  • 1 bunch Basilicum


Pasta dough

  • Knead a pasta dough by hand or in the machine. Let it rest for 30 minutes in a cool place. Roll the dough into a few pasta leaves with the pastamachine. After rolling, fill immediately with the stuffing to avoid drying. Brush with eggwhite and place smalle piles of stuffing in the middle of a circle. Fold the other end on the stuffing and press gently. Cut with a knife or ravioli cutter.


  • Cook the ravioli in boiling water and grill the remaining mussels. Heat the mascarpone sauce.
  • Drain the ravioli when done and set aside to dry. Blend the sauce with the mussels through the ravioli and sprikle with the basil and black pepper.
  • Plate the ravioli's and garnish with the grilled mussels.
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