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
Preparation:
20 Minutes
Cooking:
3 Minutes
Serves:
6

  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.

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