I am a sushi chef and I like experimenting with different cuisines. I'm kind of stuck on this problem, how can I make ravioli with raw tuna on the inside? So the outside would be cooked but the inside would still be raw. I was thinking of maybe freezing the filling and then wrapping them in the dough and lightly blanching them. Or to freeze it whole (dough and filling together) and just blanch it briefly and pan fry for a little bit. Or is there a way to cook the dough and wrap it around the filling afterwards? Sorry if some of these questions seem super retarded but I do not cook much, being a sushi chef, I do not do too much cooking.