Put a tasty pasta on the table that you have made yourself.
Ingredients
For 4 people
Preparation time:1 hour preparation time, waiting time:1 hour
For the filling:
Preparation
Knead the flour with the eggs, oil, 1 teaspoon salt and a good pinch of saffron to a smooth and supple dough. Add a little more water or extra flour if needed. Form the dough into a ball and let it rest in the fridge for an hour, wrapped in cling film. Check whether the trout is boneless and then mash the fillet with the cream cheese and whipped cream. Season the filling with salt and pepper. Wash and halve the tomatoes, scoop out the seeds and cut the flesh into cubes. Wash the tarragon, shake dry well and pluck the leaves.
Divide the pasta dough into two pieces and roll them out on a floured work surface or with the aid of a pasta machine into thin sheets. Cut circles of 5 centimeters in diameter from the dough. Place a teaspoon of trout filling in the center of each circle. Brush the edges of the dough all around with water and fold the dough over the filling into half moons. Press the edges of the ravioli firmly closed and let it rest for a while. In a large pot, bring water to a boil, add salt and turn the heat down slightly. Cook the ravioli for 4-5 minutes and drain. Meanwhile, melt the butter in a large skillet. Add the diced tomatoes and the tarragon and heat through. Carefully toss with the drained ravioli and season with freshly ground pepper and salt. Serve in preheated deep plates.
Enjoy your meal!
Recipe and image BeeldigBeeld/Stockfood
