This recipe showcases the rich, tender flavors of our sustainably raised steelhead trout, combined with the refreshing zest of lemon and mint. This homemade trout ravioli is not only a treat for the taste buds but also a fun project for a weekend cooking session. Let's dive in!

Time: 2 hours (including 30 min cooling)
Serves: 5 - 6 (About 30 ravioli)

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Ingredients

For the Pasta:

• 5 large eggs
• 500g all-purpose flour
• A pinch of salt
• Water (as needed)

For the Filling:

• 1 pound steelhead trout fillet from 2 pan fry steelhead
• 7-8 fresh mint leaves
• Zest of 2 lemons
• Salt and pepper (to taste)
• 4 tablespoons robiola cheese
• 2 tablespoons butter
• 5 cloves garlic, minced
• A bunch of spring onions, chopped
• Juice of 2 lemons

Instructions

Making the Pasta Dough

1. Prepare the Dough:
• On a clean surface, make a mound with the flour and create a well in the center.
• Crack the eggs into the well and add a pinch of salt.
• Using a fork, gradually mix the eggs into the flour. Add water a little at a time until the dough comes together.
• Knead the dough for about 10 minutes until it becomes smooth.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Preparing the Filling

1. Cook the Aromatics:
• In a pan, melt the butter over medium heat until it starts to bubble.
• Add the minced garlic and chopped spring onions. Cook until the garlic is fragrant and the onions are softened, about 3-4 minutes. Set aside to cool.
2. Blend the Filling:
• In a food processor, combine the steelhead trout fillets, mint leaves, lemon zest, salt, pepper, robiola cheese, and the juice of 2 lemons.
• Pulse until the mixture is smooth and well combined.
• Add the cooled butter, garlic, and spring onion mixture to the food processor. Blend again until all ingredients are thoroughly incorporated.

Assembling the Ravioli

1. Roll Out the Dough:
• Divide the rested dough into smaller portions.
• Using a pasta machine or a rolling pin, roll out each portion into thin sheets.
2. Fill the Ravioli:
• Lay out one sheet of pasta and place small mounds (about a teaspoon) of filling evenly spaced.
• Brush around the filling mounds with a little water to help seal the ravioli.
• Place another sheet of pasta over the filling, pressing gently around each mound to remove air pockets and seal the edges.
• Use a ravioli cutter or a knife to cut out individual ravioli. Ensure the edges are sealed by pressing with a fork if necessary.

Cooking the Ravioli

1. Cook the Ravioli:
• Bring a large pot of salted water to a gentle boil.
• Add the ravioli in batches, cooking for about 3-4 minutes or until they float to the top.
• Remove with a slotted spoon and serve immediately with your favorite sauce.

Serving Suggestions

These delicate trout ravioli pair wonderfully with a simple butter and sage sauce or a light lemon cream sauce. Garnish with additional lemon zest and fresh mint leaves for an extra burst of flavor. Check out our trout bisque recipe to make the most of the whole fish’s flavors.

Trout Bisque Recipe

Elevate your homemade Trout Ravioli with a rich and flavorful sauce made from scratch. This sauce, crafted from trout bones and fresh vegetables, adds depth and complexity to your dish. Let's get started!

Ingredients

For the Sauce:

• Bones from 2 pan fry steelhead
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 large onion, chopped
• 5 cloves garlic, smashed
• 1 cup cherry tomatoes
• 3 shallots, previously cooked in butter
• Ice
• 1 cup cherry tomatoes, halved (for finishing)
• 1 tablespoon vinegar

Instructions

Roasting the Ingredients

1. Prepare the Vegetables and Bones:
• Preheat your oven to 400°F (200°C).
• Arrange the trout bones, celery, carrots, onion, and garlic on a baking sheet.
• Roast in the oven for 25-30 minutes until the vegetables are caramelized and the bones are browned.

Making the Stock

1. Transfer to a Pot:
• Once roasted, transfer all the ingredients into a large pot.
• Add enough ice to cover the ingredients. The ice helps to extract the flavors slowly as it melts.
• Bring the mixture to a simmer over medium heat.
2. Simmer the Stock:
• Let the stock simmer gently for 2-3 hours. This slow cooking process allows the flavors to meld together.
• Occasionally skim off any foam or impurities that rise to the surface.

Blending and Straining

1. Blend the Mixture:
• After simmering, remove the pot from heat and let it cool slightly.
• Using an immersion blender (or transfer to a blender in batches), blend the mixture until smooth.
2. Strain the Sauce:
• Pour the blended mixture through a fine-mesh sieve or cheesecloth into another pot or large bowl. This step ensures a smooth, velvety sauce by removing any solids.

Finishing the Sauce

1. Enhance the Flavor:
• Pour the strained sauce back into a pot and bring to a gentle simmer.
• Add the halved cherry tomatoes, previously cooked shallots, and 1 tablespoon of vinegar.
• Simmer for an additional 10-15 minutes until the cherry tomatoes soften and the flavors are well combined.

Serving

This rich and savory trout stock sauce is perfect for drizzling over your homemade Trout Ravioli. The deep flavors from the roasted bones and vegetables, combined with the freshness of the cherry tomatoes and a hint of acidity from the vinegar, create a sauce that will elevate your dish to restaurant quality.

Serve this sauce warm over your Trout Ravioli, and garnish with fresh herbs or a sprinkle of lemon zest for an extra touch of brightness. Buon appetito!