Contrada di Gracciano
Ingredients
For the pasta:
– 400 g stone-ground type 1 flour
– 4 eggs
– Extra virgin olive oil of Tuscany and salt to taste
For the filling:
– 500 g desalted salt cod
– 250 g potatoes
– Extra virgin olive oil of Tuscany, garlic, parsley and pepper to taste
For the garnish:
– Extra-virgin olive oil of Tuscany chives, and chopped hazelnuts
Preparation
Knead the pasta ingredients until you have a smooth dough; leave to rest for 30 minutes. Steam the potatoes in their skins and the salted cod for about 10 minutes. Then mash the cod with a fork and gently fry it for a few minutes in oil with garlic and parsley. When the potatoes are ready, peel and mash them with a potato masher, add them to the cod with a sprinkling of pepper and mix everything until you have a firm, smooth filling.
Roll out the pasta thinly and shape the ravioli, ensuring they are well sealed.
Cook the ravioli in lightly salted boiling water (bear in mind that desalted cod retains a considerable amount of saltiness) and, as soon as they are drained, toss them briefly in a pan with oil and chives.
Serve them sprinkled with toasted hazelnuts.
You can garnish the dish with a cream of red peppers or sun-dried tomatoes.
