Impress your dinner guests with this elegant homemade ravioli, featuring a creamy smoked trout filling and a vibrant tomato-tarragon butter sauce. As a professional chef with years of pasta-making experience, I recommend this recipe for its balance of fresh flavors and straightforward technique.
Ingredients
Serves 4
Prep time: 1 hour | Resting time: 1 hour
For the filling:
Preparation
Knead the flour with the eggs, olive oil, 1 tsp salt, and a generous pinch of saffron into a smooth, supple dough. Adjust with a splash of water or extra flour if needed. Shape into a ball, wrap in cling film, and rest in the fridge for 1 hour. Check the trout for bones, then flake it and blend with the cream cheese and whipped cream. Season the filling generously with salt and pepper. Wash and halve the tomatoes, remove the seeds, and dice the flesh. Rinse the tarragon, pat dry, and strip the leaves.
Divide the rested dough into two portions. Roll out thinly on a floured surface or using a pasta machine. Cut into 5 cm circles. Place a teaspoon of filling in the center of each. Brush edges with water, fold into half-moons, and seal firmly. Let ravioli rest briefly. Bring a large pot of salted water to a gentle boil. Cook ravioli 4-5 minutes, then drain. Meanwhile, melt butter in a skillet over medium heat. Add diced tomatoes and tarragon; warm through. Toss drained ravioli gently in the sauce, season with salt and freshly ground pepper. Serve hot in warmed deep plates.
Enjoy your meal!
Recipe and image: BeeldigBeeld/Stockfood
