Ravioli Filled with Salmon Trout
Category: Pasta
Servings: 50
Difficulty: Medium
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Ingredients:
For the Ravioli Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 210g |
| Semolina flour | 100g |
| Eggs | 3 |
For the Filling
| Ingredient | Quantity |
|---|---|
| Salmon trout (or trout fillets) | 800g |
| Sheep’s ricotta | 300g |
| Fresh thyme | 1 sprig |
| Extra virgin olive oil | 10g |
| Garlic | 1 clove |
| White wine | 60g |
| Lemon zest | 1 lemon |
| Salt | To taste |
| Black pepper | To taste |
| Ground nutmeg | To taste |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Tomatoes | 500g |
| Extra virgin olive oil | 30g |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil leaves | 5 sprigs |
| Garlic | 1 clove |
Instructions:
Step 1: Preparing the Ravioli Dough
Start by preparing the ravioli dough. In a large mixing bowl, combine the all-purpose flour and semolina flour. Crack the eggs into the flour and gently whisk them until the mixture begins to form a dough. Transfer the dough onto a clean surface and knead it by hand for about 10 minutes, or until smooth and elastic. Once ready, wrap the dough in plastic wrap and let it rest in a cool, dry place for at least 30 minutes to relax the gluten.
Step 2: Preparing the Filling
While the dough is resting, move on to the filling. If using whole trout, fillet the fish by making an incision along the back and carefully removing the bones with a pair of tweezers. If preferred, you can also use pre-filleted trout. Cut the fillets into small cubes.
In a pan, heat the olive oil over medium-low heat. Add the garlic and allow it to gently brown, releasing its flavor. Add the cubed trout along with the fresh thyme leaves and cook for about 3-4 minutes. Stir occasionally to ensure even cooking but avoid moving the fish around too much—just gently shake the pan to turn the pieces. Once the trout is cooked through, season with salt and pepper, then deglaze with white wine. Let the wine cook off completely, and once the mixture is dry, remove from heat and allow it to cool.
Step 3: Preparing the Ricotta Mixture
In a bowl, combine the sheep’s ricotta, grated lemon zest, a pinch of nutmeg, salt, and pepper. Add the cooled trout mixture to the ricotta and stir everything together until well combined. Transfer the filling to a piping bag and refrigerate until ready to assemble the ravioli.
Step 4: Assembling the Ravioli
Take the rested dough and roll it out with a pasta machine, working your way down to the second-to-last setting. Lay one sheet of dough flat on a clean surface. Using a teaspoon or piping bag, place small mounds of the trout and ricotta filling (about 3 pieces of trout per raviolo) on the dough, spacing them about 6.5 cm apart.
Lightly moisten the exposed edges of the dough with a bit of water to help seal the ravioli. Place a second sheet of dough over the filled one and gently press down around each mound of filling to remove any air bubbles. Using a 6.5 cm round cutter, cut out the ravioli and seal the edges with your fingers to ensure they’re properly closed. Lay the ravioli on a tray lined with parchment paper or a clean, lightly floured kitchen towel.
Step 5: Preparing the Sauce
For the sauce, wash and halve the tomatoes. In a large pan, heat the olive oil and sauté the garlic until fragrant. Add the halved tomatoes and cook for about 5 minutes, stirring occasionally, until they soften and release their juices. Season with salt and pepper, then add the basil leaves, letting them wilt into the sauce. Set aside once the sauce is ready.
Step 6: Cooking the Ravioli
Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water in batches, being careful not to overcrowd the pot. Cook for about 2-3 minutes, or until the ravioli float to the surface, indicating they’re done.
Step 7: Serving
Using a slotted spoon, remove the ravioli from the water and transfer them directly to the pan with the tomato sauce. Toss gently to coat the ravioli in the sauce, ensuring each piece is evenly dressed. Serve immediately, garnishing with fresh basil leaves.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 16g |
| Carbohydrates | 38g |
| Fiber | 3g |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 70mg |
| Sodium | 420mg |
| Vitamin A | 6% |
| Vitamin C | 15% |
| Calcium | 12% |
| Iron | 10% |
This dish brings together the delicate flavor of salmon trout with the creamy richness of sheep’s ricotta, all encased in tender homemade ravioli. The fresh tomato and basil sauce adds a burst of brightness to balance out the richness, making this dish the perfect choice for a special occasion or an indulgent family dinner. Enjoy!
