For the pasta:
I used a pasta maker with a lasagna die, making 2 batches and 2 extrusions.

To make by hand or with a stand mixer: Sift the flours and place them in the bowl of a stand mixer fitted with a dough hook. Start the mixer, adding the oil and eggs a little at a time. Add the white wine. If the dough is too stiff, add more liquid—either more egg or water. Let the dough rest, covered with plastic wrap, for about 1 hour at room temperature.

For the filling:

Boil the pieces of salted cod in unsalted water for 20–25 minutes, then set aside. Mash the hot boiled potatoes, season with salt and red pepper flakes, and drizzle with olive oil. Finely chop the cod and mix it with the potato puree. Add chopped fresh parsley and mix well. Let cool. The mixture should be firm enough to shape into small balls by hand.

For the pasta sheets:
Dust with flour and begin rolling out the dough, working up to setting 6 on your pasta machine (one pass). Try not to make the strips too long for easier handling. Keep any dough you’re not working with well covered with plastic wrap to prevent it from drying out. Place the first sheet on a lightly floured surface.

For the ravioli:

Cut out rounds or squares using a fluted cutter or pastry wheel. Moisten the edges of half the pieces, place a ball of filling on each, press gently, cover with another piece of dough, making sure not to trap air inside, then cut to define the shape and seal the edges well.

To prepare the sauce:
In a pot, heat some extra virgin olive oil and sauté a clove of garlic with red pepper flakes to taste. Add the crabs, some cut in half, so they flavor the sauce as they cook. Once they have changed color, add the white wine and let it evaporate. Season with salt and add the tomato pulp. Partially cover the pot and simmer the sauce until it thickens, about 1 hour.
Cook the ravioli in plenty of salted boiling water, then toss with the sauce.