Smoked Mackerel Ravioli Recipe

Method

1. To make the pasta, put the plain flour, and eggs in to a food processor and whizz until the dough is almost mixed. Tip on to a work surface and knead into a soft ball, then knead for 5 more minutes, until smooth and elastic. Wrap in clingfilm and chill for 30 minutes, or overnight

2. To make the filling, roughly flake the mackerel fillets and check it for bones. Mix it into the ricotta cheese with the finely grated zest of one lemon and seasoning. Cover and chill

3. Divide the dough in half and roll out, one piece at a time (ideally using a pasta machine) into 2 very thin sheets of equal size. If the dough feels sticky, dust with flour or lay the sheets out on a tea towel and leave them to dry for a little while

4. On the final roll, scatter with some fonds of dill, then fold the dough in half and roll the pasta thinly again. Working on the tea towel, cut the dough into 24cm x 10cm (4in) squares or use a plain 12cm (5in) round pastry cutter. Spoon filling into the middle of 12 squares of the squares and circles. Dip your finger in a bowl of warm water and wet around the filling right up to the edges. Cover with another square or round, easing the pasta over the filling to seal the pieces together, squeezing out any air bubbles

5. Cut the ravioli shapes with a 9cm round, flouted pastry cutter. Put them on a baking sheet, cover and chill until ready to cook

6. Bring a large, wide pan of water to the boil and add the salt. Add the ravioli, 4 or 6 at a time. Bring back to the boil, then simmer for 4 or 5 minutes. Take them out with a draining spoon and put into a warmed dish with the olive oil and capers

7. Cook the rest of the ravioli. Serve warm with a few dill fronds scattered over, and an extra drizzle of oil.