Summary

Ingredients

For the dough:

• 150 grams flour
• 50 g durum wheat semolina
• 1 egg (s)
• 3 egg yolks
• 1 tablespoon olive oil
• 1 pinch (s) salt

For the filling:

• 2 trout fillet (s) approx. 180 g each
• 1 egg white
• 180 ml sweet cream
• 0.5 ½ lemon (n)
• 1 trout fillet (s), smoked
• 10 ml sherry, dry
• 0.5 teaspoon ½ dill, chopped
• Salt and pepper, whiter

For the sauce:

• 1 small beetroot
• 60 g butter, cold, diced
• 250 ml fish stock
• 0.1 liter white wine, dry
• 75 ml sweet cream
• 50 ml crème fraîche
• 0.5 ½ lemon (n)
• 20 ml sparkling wine, dry
• salt
• Salt water

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Instructions

1. For the ravioli dough, mix the flour and semolina, place in a bowl and form a hollow in the middle. Add egg and yolks, olive oil and a pinch of salt. Knead into a dough from the outside in. Work through for ten minutes, then wrap in plastic wrap and let rest in the refrigerator.
2. For the filling, cut the fresh trout fillets into small cubes. Mix in the egg white and place in the freezer for half an hour. Remove about a fifth of the cream and whip until stiff. Put the remaining cream separately in the freezer as well.
3. Purée the frozen trout cubes and the cream with a hand blender. Cut the smoked trout fillet into small cubes and mix with the dill, sherry and half of the whipped cream into the farce. Season with salt, pepper and lemon juice. Chill until the ravioli are ready.
4. For the sauce, first peel and dice the beetroot and puree with the butter cubes. To make sure there are no bits left, press through a sieve. Refrigerate.
5. Heat the fish stock with the white wine and slowly reduce it by half. Add the cream and creme fraîche and reduce again to a third. Put aside.
6. It remains to finish the ravioli. To do this, roll out the dough in the pasta machine into the thinnest possible strips. Place a teaspoonful of fish farce on a sheet of pastry at the distance between the ravioli. Brush the sheet with beaten egg and put on a second sheet of dough. Press around the fillings so that as little air as possible remains in the dumplings.
7. Cut out the ravioli, press the edges again with a fork and let them simmer for about four minutes in heavily salted, slightly boiling water.
8. In the last few minutes, stir the beetroot butter into the fish sauce. Season to taste with salt and lemon juice and immediately before serving, fold in the sparkling wine and the remainder of the whipped cream.
9. To serve, place the ravioli on a saucepan.