Recipe for about 55 ravioli
FOR THE PASTA DOUGH
50 g Flour (what kind? I would put all-purpose flour)
1 Teaspoon Salt
Mix the flour, the eggs and the salt until the dough is well combined and smooth. Wrap the dough in plastic and chill for 90 minutes. In the meanwhile prepare the filling.
FOR THE FILLING
400 g Salt-dried Cod
1 Clove Garlic
1 Tablespoon Extravirgin Olive Oil
1 Glass of Water
200 g Ricotta Cheese
In a large bowl cover the dried cod with cold water to desalt, leave accordingly to the saltiness of the cod and change the water frequently. Add the cod to a pre-warmed pan with oil and coarsely chopped garlic, add a glass of water and cook for 7-10 minutes. Once soft, discard any bones (if present) and mince the cod with the fork until getting a mush. Add the ricotta cheese, salt and pepper and mix until the mixture is smooth.
Lay a thin sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon sized portion of the filling on the dough, at least 10 centimeters apart. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling and close the two layers dampening with a bit of water. Repeat with the remaining dough.
Cut straight lines vertically and horizontally to form each ravioli square. Press the edges of each raviolo with your fingertips to seal well (using a bit of water). Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3 minutes. Drain and serve immediately with bream sauce.
Extra virgin olive oil
1 Clove Garlic
20 Pachino Cherry Tomatoes
Salt and pepper
Fillet a bream, removing skin and bones. Pour some extra virgin olive oil in hot pan and add a garlic clove and pachino cherry tomatoes in halves. As the garlic starts to colour remove it and add the bream fillet in small chuncks. Add parsley and pepper and cook for few minutes.
Once the sauce is done, pour it onto hot ravioli. Add a bit of fresh extra virgin olive oil.