Ravioli with leek, ricotta & wolffish from Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart Van Olphen
- ricotta cheese
- leeks
- eggs
- semolina flour
- Italian 00 flour
- egg yolks
- wolffish fillets
-
EYB Comments
Can substitute haddock or cod for wolffish, and wonton wrappers for the homemade pasta dough specified in this recipe.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
