Gather all your ingredients.

Start by making the dough. Let it rest in the refrigerator for 1 hour.

Heat a skillet with olive oil and sauté the fish. Once cooked, remove the central bone, break the fish into pieces, and add salt.

Roll out the dough using a pasta machine, passing it through several times until you reach the thinnest setting. The dough should be thin and almost transparent. You can also use a rolling pin—roll until the dough is about 1mm thick.

Use a ravioli mold to make 10 ravioli at a time. I chose this tool to make the process quick and precise. Tip: With leftover dough, you can make maltagliati, dry them, and store them in an airtight container for up to 2 months.

I made 20 ravioli. Since I hadn’t decided on a sauce, I chose to freeze them using a blast chiller. Estimated freezing time is 1 hour and 55 minutes. You can also cook and eat them right away.