Green ravioli stuffed with cod

To prepare the green ravioli stuffed with cod, start with the fresh pasta: briefly blanch the washed spinach in boiling water 1. Drain them and let them cool in ice water 3.

Squeeze the spinach well and pour them into a tall glass 4, add the eggs 5 and blend everything with an immersion blender 6 until you obtain a homogeneous puree.

On the work surface, pour the flour in a mound, add the spinach puree in the center 7 and a pinch of salt, mix first with a fork 8 then continue by hand, kneading vigorously for about 10 minutes, until you obtain a homogeneous dough ball 9.

Once ready 10, let it rest in the refrigerator for 30 minutes covered with plastic wrap. In the meantime, prepare the filling: peel and cube the potatoes 11 12.

Peel and slice the onion 13. In a saucepan, pour a drizzle of oil, the onion, and the potatoes 14. Let them brown for a few minutes. Meanwhile, cut the desalted cod into pieces 15.

Add the cod 16, the milk 17, a pinch of salt and cook until all the milk reduces and the potatoes are cooked, be careful not to let it stick and stir to flake it. Once ready 18, cream with a drizzle of oil and set it aside to cool, then transfer the cod to a piping bag.

Roll out the pasta with a pasta machine to a thickness of about 1/8 inch 19, cut out long rectangles 20, fill half of the sheet with the filling, squeezing well-spaced balls 21.

Cover with another sheet of pasta 22, press the pasta well to adhere, then cut them with a round flower-shaped cutter about 2 inches in diameter 23. Remove the excess and knead it again 24.

As you form the green ravioli, place them on a floured tray 25. Move on to the dressing: chop the almonds 26 and deseed the pomegranate 27.

Cook the ravioli in plenty of salted water 28 until they float. In a pan, melt the butter with a scant ladle of pasta cooking water 29 and the dill 30.

Drain the ravioli here 31 and add the pomegranate seeds, sauté for a moment to flavor them. Serve the green ravioli stuffed with cod with their dressing 32 and garnish the plates with chopped almonds and pomegranate 33.