FINGERFOOD: CAPRESE with MELON 2

00252 FAGOTTINI with LAKE FISH and Sage BUTTER INGREDIENTS for 4 PEOPLE 500 g of dough for ravioli, 100 g butter, Sage leaves.

For the filling: 3 char fillets, 2 sprigs of thyme, 50 g of ricotta cheese, salt, pepper.

Go to the brook trout oven with a little olive oil.

While still warm mix ricotta cheese, fish with wild thyme and salt and pepper.

Roll out the dough to be thin, almost transparent, square cut out and burned in boiling water; salt.

Put a spoonful of stuffing and close as a package tie dumplings with chives.

Place them on individual plates, pass them in the oven for a few seconds and pour over melted butter flavored with Sage.