Pasta Filled with Spinach and Trout
Ingredients
- For the dough
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 1 Tbsp vegetable oil
- ½ tsp salt
- For the filling
- 300 grams trout
- 100 grams Spinach
- salt
- freshly ground peppers
- Nutmeg
- 100 grams grated Parmesan
- 2 Tbsps breadcrumbs
- 1 egg
- For garnish
- 2 Tbsps vegetable oil
- 1 small handful chopped Spinach
- Lemon peel (for garnish)
Preparation steps
For the dough, pour the flour on a work surface and make a well in the center. Add the eggs, yolks, oil, and salt and mix with a fork until combined. Knead by hand until smooth and elastic. Wrap the dough in plastic wrap and chill for 1 hour. Place the trout fillets with spinach in a blender and puree. Season with salt, pepper, and nutmeg. Add parmesan, breadcrumbs, and egg and mix well. Roll out the dough thinly on a floured surface. Cut into squares and place a spoonful of filling on each.
Fold in half diagonally, brush the edges with a small amount of water and press the edges firmly together. Cook the pasta triangles in salted boiling water for about 4 minutes. For the garnish, rinse spinach, remove stems and blanch in salted water. Drain, squeezing out excess water and then chop coarsely. Sauté in hot oil and add a little pasta water.
Remove the pasta triangles from the water with a slotted spoon and place on a preheated plate. Serve alongside the spinach and sprinkle with lemon zest.
