Start with the filling. Half of the fish fillets put into a blender with the cream and soy sauce. Turn into a smooth paste.

The remaining fillet and shrimp cut into cubes, add fish paste. Stir.

Dill finely chop and add to the stuffing. Stir, put into the fridge.

Pour boiling water over saffron. Give a little brew. Then enter 1st. l flour with the starch, stir.

Add salt, vegetable oil, enter portions of flour. Knead a smooth and elastic dough. It should not stick to hands. Put into the fridge for 30 minutes.

Take the dough and filling from refrigerator. On covered flour table roll out the dough pieces into thin long strips. Spread on one half of the band small balls of the filling at a distance of 2-3cm. Around the filling, lightly wet the dough with water.

Cover with second half of dough and cut into separate ravioli. I want to confess that the last time the dumplings with the meat, I form in exactly the same way, comes out faster than the piece to sculpt. Boil the finished ravioli in salted boiling water for 3-5 minutes. I made them in advance and froze. Boiled for about 7-10 minutes. Served hot, laid on top pieces of butter and grated cheese.