Smoked Trout Ravioli with Garlic Shrimps

Succulent Pillows of smoked trout complemented with a decadent sauce of tiny shrimps in garlic butter.

Smoked Trout Ravioli with Garlic Shrimps Recipe

Portions: 4 Portions

Preparation: 30 - 45 Minutes

Cooking: 5 Minutes

Ingredients

Pasta & Ravioli

  • 500g strong flour
  • 2 whole eggs and 3 egg yolks
  • 3 tbsp olive oil
  • pinch salt

Filling

  • 250g flaked hot smoked trout (be careful that you've removed all the bones)
  • 150g ricotta
  • 50g soft goats cheese
  • 2 tbsp finely grated parmesan
  • 1 garlic clove crushed
  • zest 1/2 lemon
  • 1 tbsp finely chopped chives
  • generous pinch paprika
  • Maldon salt or similar flake salt

Shrimp butter

  • 100g peeled brown shrimp (small shrimp/prawns)
  • 2 garlic cloves, crushed
  • 50g olive oil
  • 100g goats butter (use normal butter if unavailable)
  • juice and zest of 1/2 lemon

To serve

  • 2 tomatoes, deseeded and diced

Method

To Cook

  1. Filling: Place all the filling ingredients in a bowl and mix with a wooden spoon until all the ingredients are well incorporated. Cover and refrigerate the filling until ready to use.
  2. Pasta by Food Processor: Place all the ingredients in a food processor and process it until you have a breadcrumbs like consistency. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place it in the fridge for at least 30 minutes.
  3. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg and oil together, pour this mixture into the well in the centre of the flour. Using your your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place them in the refrigerator for at least 30 minutes
  4. Ravioli: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1cm-1.5 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta becomes sticky dust it with a little flour. Cut the sheet of pasta in half and hang the pasta up on a wooden pasta holder or weighted broom handle. Repeat this process with the remaining pasta.
  5. Lay one sheet of pasta on a lightly floured work top. Place a generous teaspoon of the filling and place it 3cm in from the top and side of left hand corner of the pasta. Repeat this process every 3 cm leaving 3 cm at the end of the pasta. Begin the second row 3 cm down from the top row and repeat this process again (continue this until you have several rows and the pasta sheet is full). Place a second sheet of pasta over the pasta with the filling carefully. Press around the fillings so that the filling is enclosed by the pasta. Cut the pasta with a small pizza cutter, knife, ravioli cutter or small shape cutter into individual ravioli. Place the ravioli on a lightly floured tray and place it in the fridge until you are ready to cook. Repeat this process with the remaining pasta. *If you have a ravioli mould dust a pasta sheet with flour and place it over the base loosely. Place generous teaspoons of the filling in each section. Place a second sheet of ravioli over the filling and roll over the top of the pasta with a rolling pin so as to cut around each ravioli. Turn the ravioli out onto a lightly floured surface.
  6. To Cook: Bring a large saucepan of water to the boil with a little olive oil. Cook a few pieces of the ravioli at a time until they rise to the top (this should take around a minute). Remove the ravioli and keep it warm while you cook the remaining ravioli. Distribute the ravioli among 4-6 warm bowls.
  7. Shrimp Butter: Melt the butter with olive in a large frying pan over a moderate high heat. Stir in the garlic and shrimps and cook for 2-3 minutes. Stir in the lemon juice and zest so well distributed.
  8. To Serve: Pour the shrimp butter over the ravioli, scatter over the diced tomato and serve.