Cod with Pesto Ravioli and Sauce
Make our own paleo pesto ravioli over the holidays. Not as complicated as you might think and absolutely delicious.
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Cooking tools:
- Food processor
- Baking sheet
- Parchment paper
- Oven
- Pot
- Rolling pin
- Ravioli cutter
- Glass
- Pan
- Mixing bowl
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Plate
- Chef's knife
- Cutting board
- Grater
- Slotted spoon
- Kitchen scale
- Whisk
Ingredients
- 4 slices cod
- 4 tbsp butter
- salt
- pepper
- 140 grams cassava flour
- 50 grams almond flour
- 120 ml water
- 1 tsp carrot powder to color (optional)
- 2 pinches salt
- 1 egg
- ½ tbsp coconut oil
- 2 tbsp butter
- 80 grams pine nut roasted
- 60 grams pistachio roasted
- 3 cloves garlic minced
- 80 ml olive oil
- 60 grams Parmigiano Reggiano (parmesan cheese grated)
- 40 grams fresh basil leaves
- ½ tsp salt
- ½ tsp black pepper freshly ground
- 280 ml almond cream
- 1 tbsp water
- 1 tsp tapioca flour
- 60 grams Parmigiano Reggiano (grated)
- 4 fresh basil leaves
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