Ingredients Wheat flour and water. For the filling, leftover fish, ricotta, borage, and herbs.
How Made The flour is sifted onto a wooden board and kneaded for a long time with water. When the dough is firm and smooth, it is left to rest, then rolled out into a thin sheet. Little balls of filling are placed at generous intervals on half of the sheet, and the other half is folded over. The pasta is pressed with fingers around the filling, and ravioli are cut apart with a wheel-type pasta cutter. They are boiled, a few at a time, in plenty of salted water.
