Fresh ravioli filled with salt cod, in a tray. A seafood filling for a tomato sauce, a chickpea cream or a squeeze of lemon.
Filled pasta from Campania, in a tray. The filling is made with baccalà, the salt cod of traditional Italian cooking.
The flavour is of the sea and gently salty.
Serve them with a cherry tomato and olive sauce, a chickpea cream, or simply with olive oil, lemon zest and pepper.
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