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Fish ravioli with asparagus
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 517
  • Fat about 27g
  • Carbohydrates about 44g
  • Protein about 22g
This is needed
This is needed for 4 people
Filling
  • 200 g salmon trout fillets without skin, finely chopped
  • 1 organic lemon, use grated zest only
  • 80 g double cream cheese (e.g. Philadelphia)
  • 0.25 tsp salt
Ravioli
  • 2 rolls of pasta dough
To fry
  • olive oil for frying
Sauce
  • 1 tbsp olive oil
  • 500 g white asparagus, peeled, cut diagonally into slices approx. 1 cm thick
  • 2 dl single cream for sauces
  • 0.5 sachet saffron
  • 0.25 tsp salt
  • a little cress
  • 100 g strawberries
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And that's how it's done
And that's how it's done
Filling
Mix the fish with all the other ingredients up to and including the salt.
Ravioli
Unroll the pasta dough, cut in half lengthwise. Halve the fish filling, divide each half into 8 portions, place on the bottom halves of the pasta strips at equal intervals. Brush the top halves with a little water, fold over the filling. Press the edges down firmly, pressing out any trapped air. Separate the ravioli using a pastry wheel, cover and set aside.
To fry
Preheat the oven to 60°C, warm the plates and platter. Heat a dash of oil in a non-stick frying pan, fry the ravioli in batches in hot oil for approx. 2 mins. on both sides, cover and keep warm.
Sauce
Heat the oil in the same pan. Stir fry the asparagus for approx. 7 mins., remove, cover and set aside. Pour the cream and saffron into the same pan, bring to the boil, season with salt. Serve the ravioli with the asparagus and sauce. Garnish with the berries and cress.