Trout and Crayfish Ravioli with Beet Sauce
Ingredients
- For the dough
- 200 grams Pastry flour
- 2 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- 1 egg white (for brushing)
- For the filling
- 100 grams trout (skinned and boned)
- 100 milliliters Whipped cream
- 1 Tbsp freshly chopped Dill
- salt
- peppers (freshly ground)
- 120 grams crayfish
- For the sauce
- 200 milliliters fish stock
- 200 grams cooked Beets
- 100 milliliters Whipped cream
- salt
- peppers (freshly ground)
- Dill (for garnish)
Preparation steps
For the dough, knead together flour, egg, oil and salt. Knead to a smooth dough, adding more water if necessary. Cover dough with plastic wrap and let stand 1 hour.
For the filling, finely dice trout fillets and place in freezer to chill, about 15 minutes. Puree diced trout with cream and dill and season with salt and pepper. Cut crayfish meat into cubes and fold into filling mixture.
Roll out dough and place 1-2 teaspoon mounds of filling 5-6 cm (approximately 2 to 2 1/4 inches) apart over dough. With a cookie cutter, cut out circles about 8 cm (approximatley 3 inches) across around filling mounds. Brush circle edges with egg white and fold over filling, firmly pressing edges together.
For the sauce, boil fish stock. Peel beetroot, dice finely and add to stock with cream. Simmer gently about 10 minutes. Puree sauce and season with salt and pepper.
Boil ravioli in salted water about 5 minutes. Drain ravioli and season with salt and pepper. Serve ravioli with sauce and garnish with dill.
