Fish Ravioli

Ingredients

• 250 g flour
• 50 g semolina
• 3 eggs
• Salt
• 300 g fish fillet (e.g., cod)
• 1 tbsp Lemon Juice
• 1 onion
• 1 tbsp butter
• 1 tsp chopped thyme leaves
• 2 tbsp chopped parsley
• pepper (ground)
• 200 ml fish stock (canned)
• 50 ml dry white wine
• 2 spring onions (white part only)
• 1 tbsp butter
• 2 tsp flour

Instructions

1. 1.

   Process flour, semolina, eggs and salt into a smooth dough, cover and let rest for 20 minutes.

2. 2.

   Peel and finely dice the onion. Melt butter in a pan, add the onion, sprinkle with thyme and sauté until translucent.

3. 3.

   Chop the fish, mix with onion, parsley and lemon juice, season with salt and pepper.

4. 4.

   Roll out the pasta dough with a pasta machine into thin wide strips, lay them side by side on a floured surface and cut into about 10 x 10 cm squares. Place small spoonfuls of filling onto each square, fold into triangles and press the edges firmly to seal. Bring plenty of salted water to a boil in a large pot and cook the ravioli for 4 minutes.

5. 5.

   Wash, trim and finely chop the white part of the spring onions. Heat butter in a small saucepan, sauté the spring onions, sprinkle with flour, stir until lightly browned, pour in wine and stock while stirring, simmer for 5 minutes, season with salt and pepper. Remove the fish ravioli from the water with a slotted spoon and serve on plates with a drizzle of sauce.