Smoked Trout Ravioli with Cream and Pink Peppercorns
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
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.
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.