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

  • 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

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