Ravioli with Cottage Cheese, Watercress and Pine Kernels

• 1 quantity Home-Made Egg Noodle dough (any colour)
• 15 ml (1 tablespoon) olive oil

Make, wrap in foil or a damp cloth, and allow to rest for at least 2 hours.

For the filling, sweat together in a frying pan for 2 minutes. Remove from the heat and transfer the mixture to a bowl to cool.

Stir into the onion mixture, and season with salt and pepper.

Unwrap the noodle dough, divide in two, and roll each piece out thinly to similar sizes.

Place one