Smoked Trout Ravioli with Cream and Pink Peppercorns

These fresh pasta parcels feature a smoked trout filling sealed between two layers of dough. Perfectly paired with a creamy garlic sauce and pink peppercorns that add both a fruity, peppery flavour and bold, beautiful colour.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Print
Email this recipe

INGREDIENTS

For the Pasta:

  • 400g 00 flour or cake flour
  • 5 free-range eggs, beaten
  • 2 tsp olive oil
  • ½ tsp salt

For the Filling and Sauce:

  • 200g lightly smoked trout
  • 4 garlic cloves, finely chopped
  • 2 Tbsp. butter
  • 2 cups cream
  • Smoked salt and pink peppercorns to garnish

METHOD

To make the Pasta:
Place the flour on a clean work surface and create a well. Add the eggs to the well and carefully incorporate into the flour, oil and salt, until dough forms. Knead for about 5 minutes, until supple, smooth and shiny. If soft, work in more flour. If too dry, add a tablespoon of water. Once firm, cover with cling film and rest for 20 minutes. On a floured work surface, roll out and cut the pasta dough into very thin, manageable sheets. Cover with a dishcloth.

To make the Filling:
Place the smoked trout into a food processor and blend until smooth.

To assemble the Pasta:
Dust a clean work surface with flour. Lay out half of the pasta sheets. Divide the smoked trout filling into approx. 42 equal sized portions (roughly a large teaspoon each) and place each one 5cm apart on the pasta sheets. Brush the pasta with a little cold water between the mounds of trout. Cover with the remaining sheets of pasta, excluding all air. Cut the ravioli out using a pastry wheel. Cover and refrigerate until needed.

To make the Sauce:
Fry the garlic in the butter for 1 minute. Add the cream and simmer until slightly thickened. Season to taste and set aside.

To serve:
In a large pot of boiling salted water, cook the ravioli for about 3 minutes. Use 2-3 tablespoons of the cooking water to season and stabilise the sauce. Drain the ravioli and toss with the sauce. Season and serve immediately.