Tuna ravioli from the oven

Preparation steps

• From the listed ingredients, knead a firm dough. If you need, add a tablespoon of water. No more oil so that the dough is not too elastic. Shape into a ball, flour a little, let it rest for 10 minutes while you prepare the filling.
• Finely chopped parsley, pieces of tuna, lemon juice mix well in a small pot. Add a tablespoon or two of sour cream and season lightly. Stir everything well once more. If the mass seems too thin, add a spoonful of bread crumbs.
• Divide the dough into two parts and spread well, preferably on a pastry machine to make it easier. On my typewriter it is 1st (thickest), 7th (thinnest), I parted to 6th but gradually, I run the grinder several times through the unit, deuce, triple, etc. This makes the dough smooth and improves the texture. Roll out the wider strips.
• On one side, along the length of the grinder, place the filling in heaps, with a small gap. Fold the blank side and press with your fingers to make the dough come together and making sure to squeeze the air around the filling. Cut the ravioli, with an ordinary or decorative knife. You can cut small pieces from the ends and cook them in soup :)
• Oil a small refractory dish a little (with canned oil) and place the ravioli, yes - RAW !!!
• put the finely chopped clove of garlic on a crumb of oil, a minute or two, just enough to smell, then add two tablespoons of sharp flour. Fry lightly. Pour in 3dcl of water and mix quickly. Then add the cheese and foundation - heart and mix only to even out the sauce. Immediately pour over the ravioli, cover, and place in a preheated oven at 210 ° for 20 mins, then unfold and when lightly browned is done.
• served: