- For fresh pasta
- 200g 'oo plain flour'
- 2 large free range eggs
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- For filling
- 1/2 cup ricotta
- 1/3 cup grated parmesan
- 1/2 small lemon (zest only)
- 2 tbsp continental parsley (chopped)
- Salt and pepper to taste
- 80g Cold Smoked Ocean Trout Deli Pieces
- 1 tbsp lemon olive oil
- 7 egg yolks (one for brushing to seal the pasta)
- 1 tbsp chervil leaves
For pasta: Combine all the ingredients into a food processor and blend until it forms a ball. Remove and knead for 5 minutes, cover with cling film and set aside to rest for 1 hour.
For filling: Combine together the ricotta, parmesan, lemon zest, half the parsley and seasoning. Place into a piping bag and chill until required.
Roll out the pasta dough until you have two equally long thin sheets. Cut into 12 large squares and place 6 on a floured board.
Pipe the ricotta mix into the centre of each square, forming a small nest. Place a teaspoon full of ocean trout into the nest and gently push down. Gently top with an egg yolk, brush the sides of the pasta with a little beaten egg yolk and top with a pasta square. Press down to seal well and continue until you have made 6.
Using a ring cutter, cut them into large circles and cook for 3 minutes in boiling salted water. Remove, drain and present with the lemon olive oil and chervil.