Salt Cod Ravioli
Make a well with flour. In well, add oil, eggs and salt. Knead until dough is well mixed. Rest 1 hour before rolling out.
Roll out sheets of pasta just until you can see through dough. Paint sheets very lightly with egg wash using a pastry brush.
Make small round balls of filling, about 20 grams each, and place about 2 inches apart on sheet of pasta. Cover with another sheet of pasta and cut with a ring cutter. Reserve on trays of semolina.
Blanch pasta until tender. Glaze in a small amount of butter, water and salt and finish with chives and lemon zest.
Meanwhile, peel skin off baby artichokes and thinly slice on mandoline. Fry at 300 degrees F and lightly season after they come out of oil.
To serve, place 1 tablespoon artichoke purée in a bowl and add about 5 ravioli. Garnish with lardo, sorrel, reserved cod cream (set aside in cod filling recipe) and artichoke chips.