Ravioli con la Trota

Description
Smoked ocean Trout ravioli, with crunchy asparagus and mint leaves. To serve five.

Ingredients

 * Smoked ocean Trout fillet 150g
 * ricotta cheese 60g
 * eggs 2
 * Fresh green asparagus 200g
 * flour 200g
 * Fresh mint leaves 15g
 * Extra virgin olive oil 50ml
 * onions 50g

Directions

 * 1) To prepare fresh pasta dough add eggs, flour and 20ml of oil and mix it till it forms a smooth but thick dough.
 * 2) Mix ricotta cheese, ocean Trout and mint leaves (don't add salt) and keep it separately.
 * 3) Spread out a very thin layer of dough and then cut it into seven centimetre triangular shaped pieces.
 * 4) Fill the pieces with ricotta mixture and close the ravioli Pasta.
 * 5) Leave it for ten minutes, then soak it in boiling water for 2–3 minutes and remove it.
 * 6) To prepare ravioli sauce, pan-fry the fine chopped onions in olive oil.
 * 7) Add diced asparagus, fresh tomato and salt and pepper.
 * 8) Mix ravioli to the sauce and drizzle it with the remaining olive oil.