Fish Asparagus Ravioli


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Author

Florian (FOOBY Team)


Nutritional Information

Contains 517 Kcal, 22g Protein, 44g Carbohydrates, 27g Fat


Ingredients

  • Filling
  • 200 g salmon trout fillets without skin, finely chopped
  • 1 organic lemons, use grated zest only
  • 80 g double cream cheese (z.B. Philadelphia)
  • 0.25 tsp. salt
  • Ravioli
  • 2 rolls of pasta dough
  • Cook
  • olive oil to fry
  • Sauce
  • 1 tbsp. olive oil
  • 500 g white asparagus, geschält, schräg in ca. 1 cm dicken Scheiben
  • 2 dl single cream for sauces
  • 0.5 sachet saffron
  • 0.25 tsp. salt
  • a little watercress
  • 100 g strawberries

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Instructions

  • 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 dough 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.
  • Cook

    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 each side, 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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