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.