Fish Ravioli with Chickpea Sauce

Method

1. Soak 200 g of dried chickpeas overnight. Drain and cook with a clove of garlic and a sprig of rosemary in fresh water for about 1 hour until tender. Reserve the cooking water.
2. For the pasta: on a work surface, make a well with 300 g of all-purpose flour (type 00). Crack 3 eggs into the well, add a pinch of salt and 1-2 tablespoons of tomato paste. Gradually incorporate the flour into the eggs, kneading into a smooth dough. Wrap in plastic wrap and let rest for 30 minutes.
3. For the fish filling: in a pan, heat a drizzle of olive oil and sauté 1 clove of garlic until fragrant. Add about 300 g of fish fillet (such as sea bass or bream), cut into small pieces, and a few Taggiasca olives. Cook briefly, seasoning with salt. Remove from heat and let cool slightly.
4. Once cooled, mix the cooked fish with 2-3 tablespoons of ricotta cheese until well combined. Set aside.
5. For the chickpea sauce: blend the cooked chickpeas with enough of their cooking water to obtain a smooth, creamy consistency. Set aside.
6. Roll out the rested pasta dough into thin sheets (as thin as possible). Lightly dust a ravioli mold with semolina flour. Place one sheet over the mold, press gently to create cavities.
7. Place small spoonfuls of the fish filling into the cavities. Cover with another sheet of pasta, press to seal, and cut out the ravioli. Repeat with remaining dough.
8. Cook the ravioli in boiling salted water for about 3-4 minutes, until al dente.
9. To serve, spread a layer of chickpea sauce on each plate. Arrange the cooked ravioli on top. Garnish with coarsely chopped pistachios, a drizzle of olive oil, and a few fresh herbs if desired.