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Hilda's Portuguese Ravioli

  • Yield: 4 servings.


  • 6 ounces salt cod
  • 2 quarts milk, in all
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons minced green onions
  • 2 tablespoons minced shallots
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 2 tablespoons minced garlic
  • 1 cup brabant potatoes, blanched
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 32 wonton wrappers
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 1/2 cup grated Parmigiano-Reggiano cheese


  • Two days before serving, place the salt cod in a bowl and cover with 1 quart of the milk to soak. Refrigerate for 24 hours, pour off the milk and discard it, and rinse the cod thoroughly under cold water. Soak the cod in the remaining 1 quart milk for another 24 hours, refrigerated. Repeat the rinsing process and dry the cod thoroughly. Cut the fish into a fine julienne. In a saute pan, heat the olive oil. Add the onions, green onions, shallots, celery, bell peppers and garlic. Saute for 2 minutes. Stir in the potatoes, tomatoes, red pepper, black pepper, and parsley and stir-fry for 3 minutes. Stir in the salt cod and stir-fry for 5 minutes. Remove from the heat. Separate the wonton wrappers until you have the thinnest possible skin, and brush with beaten egg. Mound 2 tablespoons of the filling on each of 16 wrappers and cover with the other 16. Crimp the edges with a fork. In a pot of boiling salted water, add the ravioli and cook for about 5 minutes. Remove with a slotted spoon. Season with salt and pepper.