Add flour, salt, and pepper, the egg and olive oil to the mixer, until a dough forms, gradually add water depending on how much water the dough needs until it’s soft.
Let the dough rest in the refrigerator for 20 minutes.
On a floured surface, roll out the dough with enough flour to prevent sticking. Let the rolled-out dough rest for about 5 minutes. Using a cookie cutter, cut out circles and fill with the reheated cod, seal the ravioli with a little water and place on a floured tray.
Let the ravioli air dry, set aside.
Bring water to a boil in a small pot, add salt and olive oil, cook the ravioli for 12 minutes, set aside.
Heat a skillet over medium heat with the butter, add the onion, garlic, tomato, bay leaf, oregano, tomato puree, and cook for 30 minutes, season to taste, set aside.
Serve the ravioli with a bit of sauce, add Parmesan cheese and parsley. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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