13 Jan 2015
January 13, 2015

Raviolotti with salt cod, samphire and lemon

Raviolotti with salt cod, samphire and lemon
Prep time
Cook time
Total time
North Sea salt cod accounts for 69% of the filling. Fillets of salt cod are braised in milk, deglazed and pulped with white polenta, rare and prestigious. This combination gives the filling a creamier consistency and improves the flavour.
Cuisine: Italian
Serves: 4
  • 440 g (20 pieces) Raviolotti with Salt Cod
  • 150 g samphire
  • 1 lemon
  • 6 tbsp extra-virgin olive oil
  • 3 tbsp whole milk
  • some ice cubes
  • a few knobs of butter
  • salt and pepper
  • butter
  1. Blanch the samphire in boiling water for a few minutes, then cool rapidly in iced water. Put about 100 g of the samphire in a liquidizer with 4 tablespoons of extra-virgin olive oil, 3 tablespoons of whole milk, salt and a few ice cubes (this will help the samphire retain its vivid colour). Liquidize until smooth and creamy. Marinate the remaining 50 g of samphire with a tablespoon of olive oil, salt, pepper and the juice of the lemon, already zested.
  2. Cook the Raviolotti with Salt Cod in plenty of salted boiling water, drain and toss in a saucepan with the remaining tablespoon of olive oil, a few knobs of butter and the lemon zest. Line a deep serving dish with the samphire sauce, then neatly arrange the Raviolotti on top, finishing with a sprig or two of marinated samphire. Serve garnished with a twist of black pepper.