Fish Ravioli with Chickpea Cream

Method

1. Soak the chickpeas overnight. Then cook them with a clove of garlic and a sprig of rosemary for about 1 hour until tender. Add salt at the end.
2. Make the pasta dough: mix 300g flour with 3 eggs and a spoonful of tomato concentrate. Knead and let rest for about 30 minutes.
3. In a pan, sauté a garlic clove in olive oil. Add the fish pieces and taggiasche olives. Season with thyme and cook briefly.
4. Blend the cooked fish with a little ricotta until smooth to form the ravioli filling.
5. Roll out the pasta into thin sheets. Place small mounds of filling on one sheet, cover with another and press to seal. Cut into ravioli with a ravioli cutter.
6. Blend the cooked chickpeas with some of their cooking water to obtain a creamy sauce.
7. Cook the ravioli in boiling salted water for 2–3 minutes, until they float.
8. Serve the ravioli on a bed of chickpea cream. Top with crushed pistachios and a drizzle of olive oil.