Fish-Filled Ravioli with Chickpea Cream

Method

1. Clean and fillet the fish. Remove skin and bones. Cut the flesh into small pieces.
2. In a pan, sauté a garlic clove in olive oil. Add the fish pieces and pitted Taggiasche olives. Season with salt and pepper. Cook briefly, then add a sprig of thyme. Turn off the heat.
3. Transfer the cooked fish mixture to a blender. Remove the thyme sprig. Add a little ricotta cheese and blend until smooth and creamy. Adjust seasoning. Let the filling cool completely.
4. For the pasta: On a work surface, mound 300g of '00' flour. Make a well and crack in the eggs (about 3). Add a pinch of salt, some pepper, and a tablespoon of tomato paste (optional for color). Gradually incorporate the flour and knead until you get a smooth dough. Add a little more tomato paste if you want a more reddish color. Cover with plastic wrap and let rest for 30 minutes.
5. Meanwhile, for the chickpea cream: If you haven't already, soak the chickpeas overnight. Cook the soaked chickpeas with a garlic clove and a sprig of rosemary in plenty of water for about 1 hour until tender. Drain, reserving some cooking water. Blend the chickpeas with the garlic and rosemary (if desired) and a little of the cooking water until you get a smooth, fluid cream. Set aside.
6. After the pasta has rested, roll it out: either use a pasta machine or a rolling pin. Roll the dough to a thin sheet, lightly dusted with semolina. The dough should be thin enough to see your hand through it.
7. Using a ravioli mold or stamp, place a sheet of dough over the floured mold. With a finger, press the dough into the cavities. Fill each cavity with a small amount of the cooled fish filling, leaving space around the edges. Place another sheet of dough on top, press gently to seal, and roll over with a rolling pin to cut out the ravioli. Remove excess dough.
8. Bring a large pot of salted water to a boil. Cook the ravioli for about 2-3 minutes (or until they float to the surface).
9. While the ravioli cook, gently warm the chickpea cream in a small saucepan.
10. To serve, spread a thin layer of chickpea cream on each plate. Place the cooked ravioli on top. Sprinkle with crushed pistachios and drizzle with extra virgin olive oil. Serve immediately.