Pasta Pockets with Fish Stuffing

Sift flour onto a board and make a well. Add the eggs, oil and salt and mix with the flour. Knead until the dough is shiny and smooth (10 to 15 minutes). Place the dough in a bowl and let rest for about 1 hour. On a floured work surface, roll out the dough thinly and cut into 6 x 6 cm squares. Fill with the oil sardine spread and press together well. Steep (not boil!) in hot salted water for 10 minutes. Arrange on plates and serve sprinkled with melted butter and Parmesan.Oil sardine spread:Drain oil sardines well. Boil and peel potato. Mix oil sardines and potato and mash with fork. Finely dice the onion. Press garlic. Add onion, tomato paste, garlic, dill, salt and pepper, and olive oil to potato-sardine mixture and mix well.

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