Fish Ravioli with Tarragon Butter

For the dough, put flour and salt in a suitable bowl, form a bulge in the middle. Mix eggs and oil, pour in, combine to form a dough. Knead with as much water as needed to make a smooth and pliable dough. Rest under a hot rinsed baking dish for about thirty minutes.

For the filling, chop fish and parsley in a cutter. Add seasoning, egg and ricotta. Mix well.

Roll out the dough on a little flour until two mm thick. Spread a heaping teaspoon of filling evenly on half of the dough, six inches apart. Brush interstices with water. Place second half of dough over dough covered with filling.

Press gaps well until smooth. Cut out ravioli with pastry wheel. Place on a floured kitchen towel.

Cook ravioli in plenty of salted water for five to six minutes, remove and drain.

Melt butter in a large pan, add tarragon, season with salt and pepper. Toss ravioli in butter and serve, garnish.

Tips It is quicker to use the pasta dough you have bought. For the recipe you need about 500 grams.

The recipe is suitable as a main course for 4 people.

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