Chickpea and baccalà ravioli with hazelnut butter, rosemary and lemon

To prepare the filling of baccalà and Valfrutta Steamed Chickpeas: peel the celery and the carrot, then wash them. Finely chop the onion and celery, then cut the carrot into small cubes. Place everything in a pan (low but wide) with extra virgin olive oil and garlic (without the skin and germ); sauté over a low heat for around 10 minutes. Boil plenty of water and add the baccalà. Cook until it is soft but still intact (do not stir and remove the scum from the water every now and then). Remove it with a skimmer, without breaking it, and remove the skin and fins. Drain and rinse the chickpeas, add to the sauté and pour in two glasses of water. Add the flaked baccalà, salt to taste and leave to cook with the lid on for at least 15 minutes over a medium-high heat (add more water if necessary), until the sauce has dried completely. Set aside some whole chickpeas and, in another bowl, most of the baccalà. Blend the ingredients in the pan (remove the garlic) to obtain a fairly smooth mixture. Add the baccalà set aside and mix all the ingredients together with a fork. Leave to cool, then place in the fridge to harden. To prepare the pasta: in a large bowl (or with a mixer), mix the flours, then knead them with the beaten eggs and a little cold water to obtain a smooth and non-sticky patty of dough. Leave to rest, covered with a cloth, for 15 minutes. Divide the patty into 4 parts and, one at a time, roll them out into long and silky sheets. Remember: when you use a pasta machine, start with a thicker sheet of dough and then gradually reduce it to obtain a very thin sheet. How to prepare and cook the ravioli: place a sheet of pasta on the worktop after dusting with flour, place small balls of the mixture on it, at least two centimetres apart (depending on how big you want your ravioli to be). Cover with another sheet of pasta and press down gently, making sure no air is trapped inside them. Cut the ravioli as you wish, then seal the edges with your fingers. Leave to dry face down, on a cloth, dusted with plenty of flour. In the same pan where you cooked the baccalà with the chickpeas (without cleaning them), add the butter and leave it to melt with the rosemary. Cook over a medium-low heat, stirring often, until it browns; filter with a sieve, clean the pan with kitchen paper and add more butter. Heat a little, then turn off the heat. Boil plenty of water, immerse the ravioli in the water a few at a time and remove them carefully with a skimmer after a few seconds (the pasta is very thin). As you remove them, place them in the pan with the sauce and - when they are all in the pan - heat the butter, the chickpeas set aside and the grated lemon rind (add a little cooking water if necessary). Do not stir, just move the pan around on the heat so that the ravioli slide on the bottom and are completely coated in butter. Serve warm.