Yellow Pepper Romesco Sauce:
Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and chipotle and season to taste with salt and pepper. Add fish stock to thin.
Salt Cod/Shrimp Filling:
In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently.
Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop.
Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste.
Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart, place 1/2 of a shrimp on top of the filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl. Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately.
Yield: 8 servings as an appetizer, 4 as an entree.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5641.31 Kcal (23619 kJ)
Calories from fat	3572.32 Kcal
		% Daily Value*
Total Fat	396.92g	611%
Cholesterol	409.53mg	137%
Sodium	4039.85mg	168%
Potassium	3282.84mg	70%
Total Carbs	470.11g	157%
Sugars	39.04g	156%
Dietary Fiber	37.27g	149%
Protein	79.55g	159%
Vitamin C	785.2mg	1309%
Iron	17.9mg	99%
Calcium	726.8mg	73%

Amount Per 100 g
Calories	260.03 Kcal (1089 kJ)
Calories from fat	164.66 Kcal
		% Daily Value*
Total Fat	18.3g	611%
Cholesterol	18.88mg	137%
Sodium	186.21mg	168%
Potassium	151.32mg	70%
Total Carbs	21.67g	157%
Sugars	1.8g	156%
Dietary Fiber	1.72g	149%
Protein	3.67g	159%
Vitamin C	36.2mg	1309%
Iron	0.8mg	99%
Calcium	33.5mg	73%

* 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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