Ingredients for 6 people:
For the filling:
400 g wet stockfish
200g potatoes
2 eggs
50g parmesan
garlic, parsley, salt, pepper
The home-made pastry necessary for the preparation of ravioli.
Procedure:
Cook the stockfish for about half an hour in 5 parts water and 1 part milk; drain and put the peeled pototoes to cook in the same water. Clean the fish and remove all the bones, skin and impurities .
The ravioli filling is made by mashing the fish together with the boiled potatoes and flavouring with a little parsley and garlic. Add the eggs and the parmisan and prepare the ravioli as usual.
The accompanying sauce is obtained by blending beans with a little parsley and a little extravirgin olive oil ,
If the bean sauce is too thick, thin by adding a litle of the water they were cooked in.