Salt fish and prawn ravioli with sage brown butter and prawn reduction

Serves 4 Starters and mains

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Method

Wash the excess salt from the salt cod and then soak it in cold water, chilled, for 48 hours, changing the water twice each day. This process will remove most of the fish’s saltiness. After 48 hours, remove and pat dry with kitchen paper.

Finely chop the salt cod and place it, along with the garlic and bay leaf, in a large saucepan, cover with water and cook over a medium heat for 30 minutes. Drain, discarding the fish skin, bones, bay leaf and garlic clove.

To make the ravioli filling, peel and devein the prawns, reserving the shells and heads. Strain the ricotta to remove all the liquid. Set aside.

Split the prawns, garlic, spinach, olive oil and wine into 3 equal parts, keeping them separate. Place a third of the olive oil in a pan and bring to a medium-high heat. Place 1 part of the garlic into the pan, then add 1 part of the prawns and sauté until the garlic and prawns are golden brown.

Be careful not to burn the garlic. Place 1 part of the spinach into the pan and cook until it has wilted. Deglaze the pan with 1 part of the white wine and place the mixture on a tray. Repeat until all the prawns are cooked, then chill.

Once cool, roughly process the prawns and spinach in a food processor, then add the salt cod and process until thoroughly mixed. Place in a bowl, add the ricotta and mix with a wooden spoon until fully incorporated. Season to taste.

Heat the olive oil in a saucepan for 2 minutes. Add the reserved prawn heads and shells and cook over a medium heat for 5 minutes. Add the onion, celery, carrot, garlic and thyme and cook for a further 3 minutes. Add the tomato paste and stir through, then add the wine, bay leaf and peppercorns and cover with 250ml water and the fish stock. Simmer for 30 minutes. Pass this broth through a fine strainer into a saucepan on the stovetop and reduce the liquid to a third of its volume. Season and set aside.

Brush 1 sheet of the pasta dough lightly with water and place 1⁄2tbsp of the ravioli filling in 5cm intervals. Place another sheet of pasta on top and press around the mixture to remove any air. Using a 5cm cutter, cut round ravioli shapes and place on non-stick baking paper dusted with semolina.

Bring a large pot of salted water to the boil and place the ravioli in the water. Cook for 2 minutes.

Add the butter and sage to a sauté pan and cook over a low heat until the butter becomes a nut-brown colour. Toss the ravioli in the brown butter, then divide among 4 serving dishes. Drizzle the prawn reduction over the pasta.