Italian Fried Fish Ravioli with Garlic Bechamel

• for the pasta dough: (ravioli)
• Flour 2 cups plus extra for dusting
• 2 big potatoes (boiled)
• 3 eggs
• 1 tsp of salt
• 2 tbsp of Olive Oil
For the fish filling:
• 1/2 kg fish fillet (boneless)
• salt according to taste
• red crushed chili according to taste
• white pepper according to taste
• 1 Big lemon or according to taste buds
• pinch of Italian mixed herbs

For the Garlic Bechamel Sauce:
• 10-12 garlic cloves
• 2 tbsp flour
• 3 tbsp butter
• 2 cups of milk
• 1 tsp salt
• 1 tsp white pepper
• pinch of Italian mixed herbs
• Cheese slices 3-6
• Cream 4 tbsp

METHOD:

For the pasta dough-
in a large mixing ball toss in the flour, eggs, salt oil and the potatoes (potatoes should be mashed properly there should be no lumps) knead together until it forms into a dough ball this process and also be done in the food processor. then set aside and let it rest for 30 to 35 minutes.

For the Fish filling-
Season the fish with lemon juice, white pepper, salt. mixed herbs, red crushed chili and Italian herbs, then make the skillet hot with a little oil and keep the fillet on the skillet and give 2-3 minutes on each side of the fish than make small chunks of the fish and set aside.

Method of Bechamel Sauce-
First mince the garlic and bake it in the oven covered with aluminium foil and let it roast for about 20-25 minutes, after that add your butter in the sauce pan add the garlic cloves stir with a whisk for a little while than add the flour and make a roux , then add in your milk and stir constantly to avoid lumps keep whisking until the desired consistency than season with white pepper, salt ,Italian mixed herbs, cheese and cream (make sure the flame is off when you add the cream otherwise it might curdle.)

For Assembling your ravioli-
first roll the ravioli into a large rectangle shape than cut it from the middle and add your filling on one of the side, leave one inch gap while filling cause we will be further cutting it. after u have added your filling take the other sheet of pasta dough (that you had cut before) and place on top of your filling than with your fingers go along the side of the filling to make it look like as if the filling is bubbled up press the sides of the ravioli and then with a pizza cutter cut into squares or you could also roll out your dough (thin) and cut small squares and add the filling and fold in half, or you can make any shape you like. take some water in a deep pan let it simmer than take your ravioli and add them in your simmering water and once it floats up its ready and serve with your sauce. but if you want fired ravioli coat your ravioli in egg and bread crumbs and fry until golden brown than take it out and serve it hot with your sauce and if you want you can serve your boiled and fried ravioli together too with sauce