- For the filling
- 300 grams fish fillets (such as cod)
- 1 tablespoon lemon juice
- 1 onion
- 1 tablespoon butter
- 1 teaspoon chopped thyme
- 2 tablespoons chopped parsley
- freshly ground peppers
For the dough, mix flour, semolina, eggs and salt until smooth and elastic. Knead well, cover and rest 20 minutes.
For the filling, peel the onion and chop finely. Melt butter in a frying pan, add the onions, season with thyme and cook until translucent.
Rinse the fish and the parsley and chop finely. Mix the cooked onion, fish, parsley, and lemon juice, and season with salt and pepper.
Roll out the pasta with a pasta machine into thin, wide strips. Place on a lightly floured surface and cut into squares (about 10 x 10 cm) (approximately 4 inches). With a teaspoon, place a small amount of filling on each square and fold into a triangle. Press the edges firmly to seal. Bring a large pot of salted water to a boil and cook the ravioli for 4 minutes.
For the sauce, rinse the scallions, trim and finely chop the white part only. Heat the butter in a small saucepan, sauté scallions, dust with flour, and let brown slightly. While stirring add the wine and fish stock and simmer for 5 minutes. Season with salt and pepper. Remove the pasta from the water with a slotted spoon. Serve ravioli portions on warmed plates and top with sauce.