• 2 medium eggs
• 2 hectograms of 00 flour
• 1 pinch of salt
• 1 drizzle of extra virgin olive oil

For the filling:

• 7-8 sardines (cleaned, filleted and boned)
• 2-3 anchovy fillets in oil
• 80 g of cow’s milk ricotta
• Parmesan cheese to taste
• 1 clove of garlic
• fresh wild fennel to taste
• 1 tablespoon of toasted pine nuts
• 1 tablespoon of soaked raisins
• zest of lemon zest to taste
• extra virgin olive oil to taste
• salt
• pepper
• head and bone of a large sea bream (but other fish are fine too)
• 1/2 stick of celery
• 1 small carrot
• 1/2 onion
• abundant fresh wild fennel

To season:

• cooking sauce of the filling based on oil, garlic, anchovies in oil
• extra virgin olive oil to taste
• fresh wild fennel to taste
• lemon zest
• toasted pine nuts to taste
• soaked raisins to taste
• fish stock to taste
• sliced ​​homemade bread to taste

Method

First, prepare the pastry for the ravioli, wrap it in the fur and let it rest for at least half an hour.

Meanwhile, for the fish stock, take the head and bone of a sea bream (it is possible to use other types of fish). Heat a drizzle of oil in a non-stick pan and lightly toast the head and bones, add celery, carrot, diced onion and vegetable broth (plain water is fine too) and cook over medium heat for about 30 minutes.

Meanwhile, soak the raisins, lightly toast the pine nuts and clean the sardines. In a non-stick pan heat some oil with a crushed and peeled clove of garlic, then melt some chopped anchovies in oil. Remove the garlic and add the sardines, a little raisins and pine nuts, some coarsely chopped fennel and cook for a few minutes.

Put the mixture thus obtained in a bowl (keeping the pan with the cooking liquid aside) and add the ricotta, parmesan and zest of lemon zest. Mix everything gently until you get a soft filling. Then roll out the pastry and make some fairly large ravioli.

Filter the fumet, season with salt and bring it to a boil in a large pot, where we will cook the ravioli.

Toast some homemade bread in the oven with a drizzle of oil, then crumble it coarsely. Put the pan with the cooking juices of the filling back on the heat, add a drizzle of extra virgin olive oil, toasted pine nuts, raisins, fennel and, when the sauce is hot, add a little fish stock (the amount of fumet depends on the your preferences, if you love more or less borodose ravioli). Cook the ravioli, drain them gently and transfer them to the pan, let them season for a couple of minutes and then serve them sprinkled with crumbled toast and a little lemon zest.