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.

Notes about this recipe

  • Eat Your Books

    Can substitute haddock or cod for wolffish, and wonton wrappers for the homemade pasta dough specified in this recipe.

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