Ravioli stuffed with fish mousse

03471 STUFFED RAVIOLI of FISH MOUSSE INGREDIENTS for 4 PEOPLE 400 g of white fish fillets, quality soda and non-greasy, like gurnard, red snapper, white sea bream and grouper, 400 g of herbs, 50 g cheese, 50 g of fresh cream, 1 egg white, 1 capture of nutmeg, salt, white pepper for dough: 400 g white flour, 140 g of water, salt PROCEDURE boil the herbs with the only water that remains their adherent after washing. Finely chop the fish, using an electric knife, taking care that there are no thorns; put the proceeds in a bowl, combine the squeezed and chopped herbs, cheese, egg, nutmeg, salt and pepper. Mix the ingredients thoroughly. Add the cream and mix. Versae the farian on spinarola, place it in fontana, a pinch of salt and warm water; knead vigorously working the dough for about 15 minutes, then roll out with a rolling pin with a thin pastry and using the mixture prepared making ravioli. When the operation is completed, boil them and toss.