Ravioli di Pesce

Ingredients Wheat flour and eggs. For the filling, usually cod, dogfish, or pesce azzurro; ricotta; lemon rind; and other local ingredients.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs until a smooth, firm dough forms. The dough is left to rest, then rolled out into a thin sheet. Teaspoons of filling are placed 1¼ to 1½ inches (3 to 4 cm) apart on half of the sheet. The other half of the sheet is folded over and pressed around the filling. The ravioli, square or round according to local custom, are cut apart with a wheel-type pasta cutter. They are boiled, a few at a time, in plenty of salted water.