For the pastry:
200 g of flour
2 eggs

For the stuffing:
4 Delicius anchovy fillets in spicy sauce 
180 g of cod filet
1 garlic clove
1 tablespoon of extra virgin olive oil
140 g of ricotta cheese 
2 or 3 tablespoons of grated parmesan cheese 

For the puree:
400 g of purple potatoes
20 g of butter
1 dl. of hot milk
Salt and Nutmeg

You will also need about 20 gr. of butter for seasoning, poppy seeds and Delicius Double Anchovy fillets in spicy sauce to garnish.

Start preparing the dough: Create a fountain in the flour and break the eggs in it. Start kneading with your fingertips to mix the ingredients and then start to knead vigorously for 10-15 minutes, until it becomes homogeneous and elastic. Form a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
Heat the oil in a pan with the whole garlic clove, lightly crushed. Add the anchovy fillets, chopped with your hands and let them melt. Add the cod and cook by turning it from all sides (it will take 4 or 5 minutes in total) then break it into small pieces with a wooden spoon and sauté again for a minute. Transfer in a bowl and leave to cool down.

Then add the ricotta and parmesan to the fish and pass briefly on the mixer: the filling must result creamy but not too smooth.

Peel the potatoes, cut them in small pieces and steam cook them. Drain them, crush them and add butter and hot milk, then mix well over very low heat.

Roll out the dough making three strips of very thin pastry. With the help of two spoons, place the fish and cheese filling on top of the dough, properly spaced out. Remember to brush the dough, around the filling, with water, in this way the edges of the raviolo will close well and will not open during cooking. Fold the dough to cover the filling, obtaining your ravioli. With your fingers, try to let the air out around the filling by pressing lightly. Cut the half-moon ravioli with the pastry ring. Fix the edges with the fingertips.

Dip the ravioli in abundant salted boiling water and cook for 3 minutes. Drain them and season in a pan with melted butter.

Briefly heat the puree by adding a milk droplet and place a spoonful on each plate and spread it lightly with a spatula or a knife.