MAKING- pasta and sauce
Dissolve the squid ink in water and mix it together with flour. Knead it for some minutes until reaching a soft and smooth dough. Cover with a film and let it rest for almost 30 minutes (2 hours would be better).
To make the sauce, boil broccoli peaks for 5 minutes and blend them with 2 anchovy fillets and vegetable broth or the cooking water. Put creamed cod in the sac à poche.
Roll pasta dough with Atlas 150 until reaching position number 6 o 7 of regulator knob, put in the middle of the sheet a little of creamed cod and cover it with another sheet. Close the raviolo using the round Marcato stamp.
Cook ravioli in salty boiling water for 2 or 3 minutes, drain them and season with a knob of butter. For plating, place the sauce first, then ravioli and some toasted pinenuts to decorate.