Preparation
Cod fillets in olive oil represent a great material: they can be used as a ravioli filling as well as for several other preparations. Exactly like grated tuna eggs, which has been used for the fresh pasta sheet.
Sift flour and place it on a working surface, with a well in the center for eggs and tuna eggs. Slowly incorporate, then work with the low palm of your hand, until obtaining an elastic, smooth and uniform dough. Wrap in a film and let sit in the fridge for at least one hour.
Boil unpeeled potatoes, then peel with a masher while hot and mash. Add well-drained cod fillets and minced by a mixer, then season with parsley, salt and pepper.
With a rolling pin or an automatic pasta sheet machine, level a thin layer of pasta and cut it in the shape you prefer. Place a spoon of filling, cover and seal the edges.
Heat the oil in a pan, with drained and minced anchovy fillets, add a sprinkle of tuna eggs, then boil ravioli in abundant salad water and seasoned.
