Cod and potato ravioli with Portuguese tomato sauce

Ingredients:

• 170 g salted cod
• 32 wonton sheets
• 2 liters of milk (in portions)
• 2 tbsp. l. olive oil
• 1/2 cup chopped onion
• 2 tablespoons chopped green onions
• 2 tablespoons chopped shallots
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 2 tablespoons minced garlic
• 1 cup boiled potatoes
• 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
• 1 teaspoon crushed red pepper flakes
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 lightly beaten egg
• 2 tablespoons chopped green onions
• 2 tbsp. red pepper, finely diced
• 2 tbsp. finely diced yellow pepper
• 1/2 tbsp. grated parmesan

Portuguese sauce:

• 1 tbsp. l. olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 2 tablespoons minced garlic
• 2 cups peeled and chopped Italian plum tomatoes
• 1/4 cup halved pitted olives
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tsp chopped fresh thyme
• 1 teaspoon of salt
• 1/2 tsp crushed red pepper flakes
• 1 teaspoon black pepper
• 1 cup white wine
• 2 cups chicken broth
• 1/2 cup chopped green onions
• 8 tbsp. butter at room temperature

Creole Spice Mix:

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme
• Mix thoroughly Combine all ingredients and store in an airtight jar or container.

Preparation:

1. Two days before cooking, place the salted cod in a bowl and pour 1 liter of milk over it. Refrigerate for 24 hours, drain the milk, and rinse the cod thoroughly with cold water. Soak the cod in the remaining 1 liter of milk for another 24 hours (in the refrigerator). Rinse again with water and dry thoroughly. Slice the fish very thinly.
2. Heat olive oil in a frying pan. Add the onion, green onion, shallot, celery, bell pepper, and garlic. Sauté for 2 minutes. Add the mashed potatoes, tomatoes, red pepper, black pepper, and parsley and stir-fry for 3 minutes. Add the salt cod and stir-fry for 5 minutes. Remove from heat. Separate the wonton wrappers so they are as thin as possible and brush them with beaten egg.
3. Spoon 2 tablespoons of filling onto each of 16 sheets and top with another 16 sheets. Press the edges with a fork. Place the ravioli in a saucepan of boiling salted water and cook for about 5 minutes. Remove with a slotted spoon. Season with salt and pepper. Spoon a small amount of sauce into the center of a shallow bowl. Place 2 ravioli on top of the sauce. Sprinkle with green onions, diced pepper, and grated Parmesan.
   
   Portuguese tomato sauce: Heat olive oil in a frying pan. When the oil begins to smoke, sauté the onion, celery, bell pepper, and garlic for 1 minute. Add the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Cook for 1 minute. Pour in the wine and broth and bring the mixture to a boil. Add the green onions and cook over high heat for 12 minutes. Stir in the butter. Adjust the spice mix if desired.