Italian ravioli
Instructions
Make the dough with flour, eggs, salt, oil and water needed for a consistent dough.
Prepare the filling, sauté chopped onion in a little hot oil; When he took color add the flesh of the fish, washed with wine, add the bread crumbs soaked and squeezed, salt and pepper.
Roll out the pastry, spread the cooled stuffing to peanuts, fold the dough and cut the ravioli.
Boil them, drain them, then FRY them in a pan with melted butter, Sprinkle chopped parsley.
Ingredients and dosing for 4 persons
- For the dough:
- 500 g of flour
- 4 eggs
- Salt
- Olive oil
- For the filling:
- 800 g of mixed bluefish
- 1/2 onion
- 1/2 cup of white wine
- 200 g of breadcrumbs
- Olive oil
- Salt
- Pepper
- For seasoning:
- 200 g of butter
- Parsley