1 pound skinless, boneless salt cod baccalà), rinsed well and cut into 1 1/2-inch pieces

1/4 cup extra-virgin olive oil

1 celery stalk, finely chopped

1/2 medium carrot, finely chopped

3 tablespoons finely chopped onion

1 cup whole milk

2 slices packaged sliced white bread, crusts removed, cut into 2-inch squares

1 tablespoon finely chopped parsley

Fine sea salt

Freshly ground pepper

 

Fine sea salt

1 1/2 cups broccoli florets

2 3/4 cups unbleached all-purpose flour

1 large egg       

1 tablespoon extra-virgin olive oil

 

8 tablespoons unsalted butter (1/2 cup)

1 tablespoon mixed finely chopped fresh herbs, such as thyme, marjoram, parsley and chives

Fine sea salt

To make the filling: Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, until a small piece tastes pleasantly salty but not overwhelming, 1 to 3 days.

 

Drain cod and transfer to a 3-quart saucepan; add 6 cups water. Bring just to a simmer; remove from heat. Using a slotted spoon, transfer cod to a paper-towel-lined plate to drain; reserve cooking liquid.

 

In a large skillet, heat oil over medium-high heat. Add cod, celery, carrot and onion; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add milk and 3/4 cup of the reserved cooking liquid; bring to a simmer, reduce heat to medium-low and cook until liquid is reduced to 1/2 cup and cod is tender, about 30 minutes. Stir in bread, let soak for 1 minute, then transfer mixture to a food processor; pulse until combined. Stir in parsley; season with salt and pepper to taste.

 

To make the pasta: Bring a large pot of salted water to a boil. Add broccoli and cook until tender, about 3 minutes. Drain and let cool to room temperature.

 

In a food processor, purée broccoli until smooth. In a large bowl, mound flour and form a well in the center. Add broccoli, egg, oil and 1/2 teaspoon salt to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead until smooth, about 4 minutes. Wrap dough tightly in plastic wrap and let rest for 30 minutes.

 

Divide dough into 8 pieces. Rewrap 7 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers 3 or 4 times, folding and turning dough until it is smooth and the width of the machine.

 

Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta is smooth, thin and approximately 36 inches in length. Dust pasta sheet with flour and transfer to a lightly floured work surface.

Put 12 dots of 1 1/2 teaspoons filling along center of dough, 2 inches apart. Roll another dough piece through machine. Set second dough sheet over the first, then, using a fluted pastry wheel, trim pasta along its length and cut between mounds of stuffing into 12 (2 1/2-inch) squares; gently press down edges of ravioli to seal. Spread ravioli onto a dry, floured baking sheet, making sure they do not touch. Repeat with remaining dough and filling.

 

Bring a large pot of salted water to a boil.
 

To make the sauce: In a small saucepan, heat butter over medium heat until melted. Stir in herbs and generous pinch salt; remove from heat and cover to keep warm.

 

To serve: Add ravioli to boiling water and cook until tender, about 2 minutes. Using a slotted spoon, transfer ravioli to colander to drain, then transfer to serving plates. Spoon butter over ravioli, sprinkle with pepper and serve immediately.