Fish raviolis

I am working on some fish raviolis with hand made saffron pasta. If it works I will post it next week.

FC

So, Matt, when are you inviting me over for dinner?  (drool)  We're practically neighbors, and I might be able to help you out with the recipe development. 

I have been puttingthis off because it has a few componets to it and I don't feel like typing that much. So what  I will do is give the results of the filling and a quick recipe for the dough. (I recomend a ravioli press for this other wise you will be cutting these out by hand, time consumming)

The one filling that I did and was very good was what is known as a force meat. Very tastey, but again lot of time. So heres what you can do for a differnt type. Using some FRESH fish cut them in to small cubes small enough to make a ravioli full but not overly big.  Then marinate them in marinade that you like. What I did was I made a sushi marinade. Soy sauce, wasabi and ginger with just a touch of pepper. Let the fish soak in that for a few hours. remove the fish and allow them to rest for a short time out of the marinade. Rolling out your dough (This is a basic recipe for pasta dough, feel free to use your own. 1cup of flour and 3 large eggs. in a bowl mix these together by folding the flour over and into the eggs. once the dough has formed knead it for a short time adding flour if need if it is to sticky. Get it to a smooth consistancey and then wrap  it and let it rest until your ready for it.)

split the dough in half, make it egg shape and pound it flat, then roll it through your pasta machine (everyone has one right) if not roll it out on a table as thin as you can get it.(dont worry about getting it to thin cause you can't) Having it laid out on the table you are going to putt your fish cubes on half of the dough at half inch intervals. brush all around each fish piece with water, this is to help the top pice stick. Now fod over the other half of the dough tap around each ravioli to seal them up and then cut them into squares makeing sure that your raviolis have sealed. Sook them in boiling water until done, this may very depending on your dough thickness. Serve with your favorite sauce, I like to make a sushi cream with this variation, or a pesto, or garlic and sun dried tomato or....... I know this is not the best form for such an in depth recipe but you can play with it a little until you have what you like. Please feel free to ask me any question cause I am sure i have left something out.
FC

I tried this the other day and it turned out very nice. I cut the fish into cubes big enough for raviolis and I did the marinade for 5 hours dried them and then I smoked them before putting them in the ravioli. I only smoked them for half the time, about an hour, so they did not get done, because then they woud be over done when you cook the raviolis. nice smoke, sushi flavor.