Ingredients

 For the filling

1 kg mountain potatoes

2 eggs

1 knob of butter

3 spoonfuls of grated Parmesan

Salt

Nutmeg

For the dough

400 gr “00” Italian flour

50 gr whole wheat flour

4 eggs

For the sauce

5 fresh tomatoes

1 clove of garlic

1 chili pepper

200 gr Frantoio Portofino pitted olives in extra virgin olive oil

Santagata extra virgin olive oil

Preparation

Boil and mash the potatoes. Prepare the dough mixing the two types of flour on a board. Make a well in the middle for the eggs. Knead until the dough is homogenous and elastic. Cover with a dump cloth and let it rest for about half an hour. Add the butter, eggs, parmesan, salt, pepper and nutmeg to the potatoes and knead until the mixture is smooth. Cut the rolled-out pasta into rather long rectangles. Spoon the filling at a regular distance on the rectangles and close it with a second layer of pasta. Cut the ravioli with a pastry wheel, seal and crimp the edges with a fork.

Prepare the sauce frying on a low heat the peeled and seeded tomatoes, the codfish and the rest of the ingredients. Drop the ravioli in boiling water, drain and add to the sauce quickly stirring and drizzling with Santagata extra virgin olive oil.