Fish ravioli with asparagus

Total time: 40m
Preparation Time: 40m

For 4 people


Florian (FOOBY Team)

Nutritional Information

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


  • 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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  • 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.

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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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