Ingredients Pasta Dough for Ravioli
3 cups all-purpose flour
4 teaspoons milk
4 large eggs
- 12 ounces whitefish or cod fillets
- 1/4 pound ricotta cheese
- 1/4 pound grated Parmesan
- 1 egg yolk
- 2 teaspoons
Instructions 1. Combine the flour, milk, and eggs in the bowl of a food processor. Process until the dough forms a ball. Cut the ball of dough into four equal pieces.
2. Roll out a sheet of dough that is about 12 inches wide by 20 inches long. Cut the sheet into two pieces that are about 6 inches by 20 inches. Roll out the remaining dough in the same manner. Keep the sheets of dough covered with a damp towel to prevent them from drying out.
3. Spoon the filling onto one sheet of the dough in heaping tablespoonfuls about 1 inch from the edge and spacing centers of the filling about 2 inches apart. (Inexpensive ravioli forms can be purchased, and that makes that part of the process go a lot smoother.)
4. Moisten the dough around mounds lightly with water. Loosely drape the second sheet of dough over the mounds of filling. Seal between the rows, lengthwise and crosswise, by pressing down on the dough with the tips of your fingers, forcing out any air. Press and seal completely. Using a ravioli cutter or a fluted pastry wheel, cut the dough into 2-inch squares between and around the filling. You should have 24 ravioli, each about 2 1/2 inches square.
1. Poach the fish in lightly simmering water for about 4 minutes. Drain. Pat dry with paper towels. Mince the fish and combine with the remaining ingredients.
2. Make the ravioli as instructed in steps 3 and 4 above.
3. Cook the ravioli in gently simmering, salted water, until al dente. Serve with sauce.
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1/4 cup minced fresh parsley
- 1/4 pound whitefish or cod fillets
- 1/4 cup dry white wine
- 2 cups canned plum tomatoes, drained, crushed
Put the oil in a sauté pan set over medium high heat. Add the onion and parsley. Cook for about 2 minutes to soften the onions. Add the fish. Pour in the wine and raise the heat to cook off the wine. Add the tomatoes. Cook the sauce for 25-30 minutes over medium-high heat to reduce, stirring occasionally. The fish will disintegrate, giving body to the sauce.