Giovanni Milana is a chef who works in a family restaurant in Olevano Romano, one of the best traditional restaurants in Italy. This recipe is a very interesting reinterpretation of ravioli because the combination of chickpeas and cod is a typical Roman dish that’s now somewhat out of date.
As usual, I modified it to make it simpler and more homely.
Cod and chickpea ravioli
- Preparation time: 90 minutes
- Ingredients for 4 servings
- Difficulty: Average difficult recipe
- Ingredients
- For the pasta:
- 7 oz (200 grams) of all-purpose flour
- 2 eggs
- For the stuffing:
- 7 oz (200 grams) of desalted cod
- 1 cup of milk
- 1 cup of water
- 2 bay leaves
- 1 potato of about 14 oz (400 grams)
- Extra virgin olive oil to taste
- Parsley to taste
- Salt to taste
- For the dressing:
- 14 oz (400 grams) of boiled chickpeas
- 1 carrot
- 1 stick of celery
- 1 onion
- 2 anchovies
- 1 clove of garlic
- Salt, fresh chili, and rosemary to taste
- Instructions
- To make the pasta, put the flour on the pastry board, create a hole in the center, and pour in the eggs.
Knead until the mixture is very smooth. Cover with cellophane and let it rest at room temperature for an hour. - Meanwhile, prepare the filling:
- Wash and chop the parsley.
- Boil the potato for about forty minutes.
- Put the desalted cod in another pot with the milk, bay leaf, and water. Cook for about twenty minutes at medium heat. Drain, bone if necessary, and remove the skin.
- Add the boiled and mashed potato. With a blender, mix the potato with the cod and two tablespoons of oil, a pinch of salt, and parsley.
- Make the sauce:
- In a large pan, sauté with oil the celery, carrot, onion, garlic, anchovies, rosemary, and a piece of fresh chili.
- Add the boiled chickpeas and a ladle of water. Leave to cook for twenty minutes. Eliminate the rosemary and season with salt.
- Pour half the chickpeas into the mixer and blend with two tablespoons of oil until creamy.
- With the dough sheeter, roll out the dough until it is thin. Cut the dough into squares.
- Arrange piles of filling into the squares. Using a brush, lightly moisten the edges of the dough with water and then seal all sides until the filling is completely enclosed.
- Boil the water for the pasta in a saucepan. Salt the cooking water. Cook the ravioli for a few minutes.
Drain and put them in the pan with the sauce. - Make sure the sauce coats all ravioli evenly, then serve.
Tips to ensure the success of the dish:
- Use floury potatoes.
- The sauté must always be stewed covered for the first five minutes, then uncovered for the remaining ten minutes over a very low heat. This prevents it from darkening too much and becoming indigestible.
- The chickpea puree can be passed through a sieve to make it velvety.
