Step 1

For the ravioli with cod, broad beans and salami recipe, mix the flour with the eggs and egg yolks until you obtain a firm dough. Wrap it in cling film and let it rest in the fridge for at least 1 hour.

Step 2

Collect the cod pieces in a saucepan with 1 fresh chilli pepper divided in half, the spring onion, the potato cut into small pieces, 25 g of oil and the milk.

Step 3

Cover, bring to the heat and cook for 15-18 minutes. Drain the cod (keeping and filtering the cooking liquid) and blend it to obtain the ravioli filling.

Step 4

Cut the salami into small cubes.

Step 5

Roll out the dough into not too thin ribbons; To prevent it from drying out, work a little at a time, keeping the one you don’t use wrapped in cling film. For the decorations: distribute flower petals and chervil leaves on each ribbon, cover with a second ribbon of pastry and pass again
in the pasta machine.

Step 6

Form the ravioli: distribute some fillings well spaced on the dough ribbons, cover with another ribbon, press well all around the filling and cut out with a pastry cutter (ø 7-8 cm).

Step 7

Boil the ravioli in boiling salted water for 3 minutes, drain them and season them with the hot cod cooking liquid, the broad beans and the salami cubes.

Step 8

The right wine is a mature sparkling wine based on Pinot Noir, such as Franciacorta Pinònero Natura 2015 by Contadi Castaldi which after 60 months of aging is citrusy and fruity, with notes of aromatic herbs, and has the right structure for cured meats (38 euros , contadicastaldi.it).