• 1¼ cups unbleached all-purpose flour
• 2 large eggs
• Salt
• ½ teaspoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• ¾ pound sole or flounder fillets
• 3 tablespoons dry white wine
• ¼ teaspoon crumbled saffron threads
• 3 tablespoons slivered almonds, roughly chopped
• 1 tablespoon raisins, plumped in hot water to cover for 10 minutes and drained
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely chopped fresh marjoram
• Freshly ground black pepper
• Vegetable oil, for frying

Mound flour in a large bowl and form a well in the center. Add eggs and generous pinch of salt to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed, then knead until dough forms a complete mass. Transfer dough to a lightly floured work surface and knead 8 to 10 minutes more. Brush dough with oil, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Meanwhile, melt butter in a large skillet over medium-high heat. Add sole and cook for 2 minutes. Turn fish, add wine and continue cooking until fish is opaque and cooked through, about 2 minutes more. Transfer 1 tablespoon cooking liquid to a small bowl; set aside. Transfer fish and remaining cooking liquid to the bowl of a food processor. Let mixture cool, then pulse until smooth with a few small bits. Transfer to a bowl.

Dissolve saffron in reserved cooking liquid; add mixture to fish. Stir in almonds, raisins, parsley and marjoram. Season filling to taste with salt and pepper.

On a lightly floured surface, roll out dough into an 18-inch round, about ⅛-inch thick. Using a round cutter, about 2½ inches in diameter, cut out as many rounds as possible (about 35); cover rounds with a dishtowel, re-roll scraps and repeat, cutting out about 15 more rounds. Working with 10 rounds at a time, put dots of level teaspoon filling in center of each. Fold dough over to create half moons. With a finger dipped in cold water, press down edges of ravioli to seal. Place finished ravioli, not touching, on a plate. Keep covered with a clean dishtowel.

Add enough oil to a heavy large pot to reach depth of 1 inch. Heat oil to 350°. Fry ravioli in batches, turning once halfway through, until golden, about 4 minutes. Transfer to paper towels to drain. Serve immediately.