Tuesday, June 15, 2010
Fish Ravioli in Cream Sauce (Ravioli di Pesce)
The filling is made from cod poached in white wine, lemon juice, garlic, thyme and a pinch of salt. The poaching liquid gets mixed with butter, garlic and cream and cooked down into a rich sauce. It sounds (and smelled) very delicious but I'm surprised to say that it could have been creamier. The filling was a little dry, perhaps because I used frozen cod and perhaps because I overcooked it. The problem with making each recipe once is that they often don't come out perfectly the first time. The good thing about making each recipe once is that I try things I otherwise wouldn't and have a better sense of what I should do differently next time.
So next time I would use four or six ounces of white fish instead of twelve, because I ended up with more filling than dough to put it in. I might also try using fresh tilapia instead of frozen cod. I might start the sauce with a roux instead of plain butter because it separated and I had to skim a layer of yellow off the top - possibly another reason it didn't taste as rich as it looked.