Meanwhile, make the filling. Cut the salt cod into chunks and boil in water for 5 minutes. Drain, then sauté in a skillet with a drizzle of olive oil. Add the previously mashed potato and mix well. Stir in chopped parsley (or cilantro) and a little salt if needed. Let cool.

Next, prepare the pasta sheets. Use a pasta machine to roll out the dough. Place small mounds of filling (about 1 teaspoon each) on the sheets, spacing them about 2 inches (5 cm) apart. Cover with another sheet of pasta, cut out ravioli with a round cutter or your preferred shape, and place them on a mesh rack to dry.

Lightly flour some paper trays and place the ravioli on them. Freeze for about 20 minutes. Once firm, transfer to food-safe bags and keep in the freezer until ready to use.

The next day, make the sauce. In a large skillet, heat a drizzle of olive oil with a couple of garlic cloves and the anchovy. Sauté for a few minutes. Add the cherry tomatoes, halved, and cook over high heat for about 10 minutes. Add the black olives, capers, and parsley stems (remove them later). Season with salt and pepper.