Make the ravioli filling. Remove all bones and skin from the fish. Cut into 1.5cm chunks. Heat up 10g of the oil in a pan and cook out the chorizo for a few minutes. Strain the excess oil and reserve for a garnish. Put the chorizo back into the pan. Add the Philadelphia to the pan and warm gently. Add the smoked haddock chunks and spring onion and cook for a few minutes until the haddock is starting to flake. Remove from the heat and correct the seasoning. Leave to cool. Make the sauce. Heat the other 10g of oil in a pan, add the onion and cook out for 2 minutes. Crush the garlic and slice the chilli. Add to the onion and cook out. Add the chopped tomatoes and bring the sauce to a simmer. Chop up half of the basil bunch and add to the sauce. Simmer for 15 minutes. Add the sugar and blitz the sauce. Strain through a chinois into a clean pan and warm up. Correct the seasoning. Next make the pasta. Sieve the flour and a little salt onto the table and make a well in the centre. Beat the eggs and pour into the centre of the flour well. Gradually form dough that is smooth and elastic. Leave to rest for 20 minutes. Once rested, cut the dough into quarters. Flatten and pass each quarter through a pasta machine until the desired thickness is achieved. Put on a pan of water to boil. Meanwhile place the cherry tomatoes on a baking tray. Oven roast until soft and beginning to brown. Cut out 6 rounds from each quarter of pasta and lay out on tray and cover with a damp cloth until they are filled. Fill one round with a spoonful of the haddock and chorizo filling and close with another round. Make 3 ravioli per portion. Cook in simmering water for 2 minutes, then remove and drain. To serve, arrange the ravioli and warm tomato sauce on serving plates with the oven roasted tomatoes. If liked garnish with a little of the reserved chorizo oil and some micro herbs. Philly Professional Tip
The combination of chorizo and smoked fish is a little salty so go carefully if you add additional seasoning.