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Hilda's Portuguese Ravioli (Emeril Lagasse) Recipe

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Hilda's Portuguese Ravioli (Emeril Lagasse)
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Ingredients
45
Count
Nutrition
1127
Calories
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Ingredients:

Directions:

  1. 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 stir-fry for 3 minutes. Stir in the salt cod and stir-fry 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.
  2. Portuguese Sauce:
  3. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. Spoon a small amount of the sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce. Garnish with the green onions, brunoise peppers, and grated Parmigiano-Reggiano cheese.
  4. Yield: 4 servings.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1127.14 Kcal (4719 kJ)
Calories from fat 465.55 Kcal
% Daily Value*
Total Fat 51.73g 80%
Cholesterol 122.32mg 41%
Sodium 5280.7mg 220%
Potassium 1826.98mg 39%
Total Carbs 125.01g 42%
Sugars 37.34g 149%
Dietary Fiber 11.63g 47%
Protein 35.37g 71%
Vitamin C 105.1mg 175%
Vitamin A 1.3mg 43%
Iron 21.2mg 118%
Calcium 828.8mg 83%
Amount Per 100 g
Calories 96.45 Kcal (404 kJ)
Calories from fat 39.84 Kcal
% Daily Value*
Total Fat 4.43g 80%
Cholesterol 10.47mg 41%
Sodium 451.88mg 220%
Potassium 156.34mg 39%
Total Carbs 10.7g 42%
Sugars 3.19g 149%
Dietary Fiber 1g 47%
Protein 3.03g 71%
Vitamin C 9mg 175%
Vitamin A 0.1mg 43%
Iron 1.8mg 118%
Calcium 70.9mg 83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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