Recipe - Hildas Portuguese Ravioli

6 ounce Salt cod
2 qt Milk; in all
2 tablespoon Olive oil
One half cup Chopped onions
2 tablespoon Minced green onions
2 tablespoon Minced shallots
One fourth cup Chopped celery
One fourth cup Chopped green bell peppers
2 tablespoon Minced garlic
1 cup Brabant potatoes; blanched
One half cup Peeled; seeded, and chopped
Italian plum tomatoes
1 teaspoon Crushed red pepper flakes
One half teaspoon Black pepper
One fourth cup Chopped fresh parsley
32 Wonton wrappers
1 Egg; lightly beaten
2 tablespoon Chopped green onions
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers
One half cup Grated ParmigianoReggiano
cheese

ESSENCE OF EMERIL SHOW#EE2301

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 stirfry for
3 minutes. Stir in the salt cod and stirfry 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.

Yield: 4 servings.

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998