Squid Ink Ravioli with Salt Cod Manteccato

Method

1. Prepare the pasta dough: mix 200g of all-purpose flour (00) and 100g of semolina on a work surface. Make a well. In a bowl, blend 2 eggs, 2 egg yolks, a pinch of salt, and 1 teaspoon of squid ink. Pour into the well and gradually incorporate the flour with a fork. Once the dough becomes solid, knead by hand until smooth and soft. Wrap and rest in the fridge for at least 30 minutes.
2. Prepare the baccalà mantecato: clean 500g of desalted salt cod by removing skin and bones. Slice the cod into small pieces and thinly slice 1 medium potato. In a pot, combine the cod, potato, 500ml of milk, and a bay leaf. Bring to a boil and cook for about 15 minutes. Drain and transfer the cod and potato to a bowl. Add chopped parsley, pepper, and a drizzle of olive oil. Start shredding with a whisk until flaky. Then add 150g of stracciatella di burrata and mix until creamy and mantecato. Transfer the filling to a piping bag.
3. Roll out the rested pasta dough using a pasta machine, going down to the second-to-last setting for a thin sheet. Lightly wet one sheet with water. Using a round cutter (non-cutting side), mark circles on the sheet to indicate where to place the filling. Pipe a small amount of filling onto each marked circle. Place another sheet of pasta on top and gently press down. With the same round cutter (non-cutting side), press around each raviolo to remove air and seal. Then switch to a larger round cutter (cutting side) to cut out each raviolo.
4. Cook the ravioli in salted boiling water for a few minutes. In a pan, melt a knob of butter and toss the cooked ravioli. Serve with a puttanesca sauce if desired.