Sea Bream-Filled Ravioli with Melted Butter Dressing

Place flour into a large mixing bowl, creating a well in the center.  Add salt, and then the eggs one by one.  Add oil into well, and using regular fork, whisk in flour from the sides into the well.  

Once liquids are all incorporated, remove dough from bowl, and begin kneading on working surface (if you have a wooden board, this is the best to use).  Dough should become smooth ball, with a homogenous appearance.  If you note the dough is too dry, lightly moisten your fingers in a glass of room temperature water and continue kneading. 

Prepare small baking pouches with waxed paper, and preheat oven to 180C.

Drizzle a bit of extra-virgin olive oil into pouches, and place fish into each envelope.  Dress with a splash of olive oil, a pinch of salt and the thyme sprigs (fresh or dried).  Seal each pouch well, and place onto baking sheet.  Put into oven and bake for about 20 minutes, or until fish is cooked through.

Remove fish from oven and envelopes.  Finely mince parsley, set aside. 

Remove fish flesh from the bones and scales, discarding those and keeping the edible fish parts.  Place into mixing bowl (ideal is ceramic), adding parsley and using fork, break up fish fillets.  Slowly add in 50g of extra-virgin olive oil and continue mixing.  Your ravioli filling is now complete, set aside until ready to fill ravioli.

Lightly flour working surface, and using pasta machine, begin rolling out and flattening pasta dough until you reach desired thickness.  Make into at least 2 rectangle shapes of dough.

Once you have obtained a thin rectangle of pasta dough, using a small teaspoon, place prepared fish filling into regular small heaps onto pasta sheet.  Dampen the edges of the pasta with water, and lay the other pasta sheet on top.  With your fingers, lightly press down edges to make the two pasta sheets glued together.  Be sure there are no pockets of air around the filling.  Using a round pasta cutter or a sharp knife, cut ravioli shapes out around the filling, and place into a well-floured tray.  Leave ravioli to dry slightly.

In large soup pot, bring salted water to boil.  Add ravioli and cook for 4-6 minutes.  

Drain pasta well, and add butter to pasta to dress.  Alternatively, you can drain the pasta, and dress with a melted butter and sage dressing or a light fresh tomato sauce.