Dried Fish Ravioli

Method

Cut dried fish into small pieces, finely chop carrots, onions, and thyme, and grate ginger.
Melt butter over low heat, add flour, and stir until all the flour is incorporated.
Increase the heat, stir in heavy cream and white wine, and let it simmer for a couple of minutes.
Mix dried fish, carrots, onions, herbs, and ginger into the sauce.
Season with salt and pepper, and let the sauce cool.

Process flour, salt, eggs, egg yolks, and olive oil in a food processor until the mixture forms coarse crumbs.
Transfer the mixture onto a floured surface and knead until the pasta dough is smooth and soft, not sticky.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Take a piece of dough the size of an egg, and keep the rest covered in plastic to prevent drying out.
Roll out the dough piece into a rectangle about 5 mm thick. Run the dough through a pasta machine several times. Adjust the settings to make the dough thinner and thinner as you go.
When you reach the thinnest setting on the pasta machine, the dough is ready to use. Repeat with the rest of the dough.

Beat the egg and mix with a tablespoon of water.
Place a sheet of pasta on a clean surface and cut out circles.
Brush the edges with egg, place a teaspoon of filling in the center, and cover with a second pasta circle. Gently press the edges together.
Bring salted water to a boil. Add the ravioli, reduce the heat, and cook for 3-4 minutes.

Finely chop shallots and garlic, sauté them in butter and olive oil in a frying pan.
Add halved cherry tomatoes, chopped sun-dried tomatoes, thyme, and rosemary.
Sauté for 15 seconds and season with salt, pepper, and sugar.
Add the warm ravioli and gently mix.
Serve with grated Parmesan cheese, toasted pine nuts, and a little arugula salad.