Ravioli with fish

A recipe for stuffed pasta made ​​without eggs, the dough is a bit less elastic, but lighter and cooks more quickly.

 
Ingredients:
pasta:
8.82 OZ (250 grams) flour type 0
4.41 OZ (125 grams) of water
1 teaspoon extra virgin olive oil
½ teaspoon fine salt
filling:
3.53 OZ (100 grams) fillet of white fish (flounder, cod, hake ...)
1 courgette
½ onion
enough breadcrumbs
1 teaspoon extra virgin olive oil
a pinch of salt

Time: 1 hour and 1/2
Difficulty: medium

Mix the flour with the water, the salt and the oil for 10 minutes, until it forms a ball of dough elastic and not sticky. Wrap in plastic wrap and let stand half an hour.

Meanwhile, cook in a tablespoon of olive oil the onion, then add the fish cleaned and cut into small pieces and a grated courgette. Cook for 10 minutes, then whip with the immersion blender, stir in the salt and the breadcrumbs little by little to make the stuffing more dry.

Roll out the dough by rolling pin and roll into strips about 3 inch wide. Put a little dough into little piles spaced apart and fold the dough up to cover them up. 

With a round mold to cut the individual ravioli and put them on a plate dusted with flour.

Cook in boiling salted water, cook the pasta without eggs more quickly and in a few minutes will surface. I have them topped with a light sauce of tomato sauce and basil. 

 See the recipe in printable PDF