Prep Time: 45 min
220g all-purpose or semolina flour
2-4g squid ink
300 g creamed cod fish
300 g broccoli peaks
2-3 anchovy fillets in oil
1 clove of garlic
Ground black pepper
Some toasted pine nuts to serve
Dissolve the squid ink in water and mix it together with flour. Knead it for some minutes until reaching a soft and smooth dough. Cover with a film and let it rest for almost 30 minutes (2 hours would be better).
To make the sauce, boil broccoli peaks for 5 minutes and blend them with 2 anchovy fillets and vegetable broth or the cooking water. Put creamed cod in the sac à poche.
Roll pasta dough with Atlas 150 until reaching position number 6 or 7 of the regulator knob, put in the middle of the sheet a little creamed cod, and cover it with another sheet. Close the raviolo using the round Marcato stamp.
Cook ravioli in salty boiling water for 2 or 3 minutes, drain them, and season with butter. For plating, place the sauce first, then ravioli, and some toasted pine nuts to decorate.