Poach the cod in fish stock or court bouillon until translucent, remove and flake with fingers. Boil the potatoes in salted water until soft and press them through a potato ricer. Mix the cod and olive oil into the potatoes and season with salt and pepper. Break out the Norway lobster tails, fry them slowly in about 1 tablespoon of butter and then cut them in half. Prepare the ravioli dough according to the basic recipe and roll out into eight thin sheets. Brush the pasta sheets with egg yolk, place some fish mixture on each and place a halved Norway lobster tail on top. Fold the pasta sheet, press the three open sides well with a fork and place the ravioloni on a floured baking sheet.
Bring about 300 ml of fish stock to the boil and add the saffron threads. Let it boil down a bit and mix in the remaining cold butter. Meanwhile, cook the ravioloni in salted water, drain and add to the saffron stock. Stir in chopped coriander, bring to the boil again briefly and arrange in deep plates.
Preparation Tip:
COOKING TIME: Ravioloni 3-5 minutes, cod and Norway lobster a few minutes, potatoes 18-20 minutes TIPS: If no Norway lobster is available, these ravioloni can of course also be filled with briefly fried scampi or similar. In the south of France, where this recipe comes from, the same amount of brandade de morue (stockfish puree) is usually used instead of the cod-potato sauce given here.
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