Cold Smoked Ocean Trout Ricotta and Soft Egg Yolk Ravioli with Lemon Oil and Parsley

Need to add a wow-factor to an upcoming dinner party? These Cold Smoked Ocean Trout ravioli impress when it comes to both flavour and presentation, perfect for entertaining.

Cold Smoked Ocean Trout Ricotta and Soft Egg Yolk Ravioli with Lemon Oil and Parsley
20 Minutes
3 Minutes


  • 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


  1. 1

    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.

  2. 2

    For filling: Combine together the ricotta, parmesan, lemon zest, half the parsley and seasoning. Place into a piping bag and chill until required.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.