Trout Ravioli - Ravioli di Trota

Prep Time: 1 hours, 30 minutes

Cook Time: 5 minutes

Ingredients:

• ** For The Pasta **
• 4 1/5 cups (500 g) flour
• 4 eggs
• 1 tablespoon olive oil
• Salt
• ** For The Filling **
• The fillets of 3 trout (you can also use other fish if need be)
• 2/3 cup olive oil
• 1 tablespoon minced parsley
• The juice of a lemon
• 2/3 cup dry white wine
• Salt & Freshly ground pepper to taste
• ** For The Sauce **
• 2/3 cup olive oil
• 1 clove garlic, minced
• 1 tablespoon minced parsley
• 3 ripe tomatoes, blanched, peeled, seeded, and broken up (by hand)
• An anchovy fillet, boned and shredded
• 1 teaspoon each (or to taste) minced fresh thyme and marjoram (or 1/2 teaspoon each dried)
• 1/3 cup cream
• Salt and freshly ground pepper

Preparation:

Begin by making the pasta (you can also purchase 1 1/4 pounds of freshly made pasta). When it's ready cover it with a moist cloth and let it sit for at least an hour.

Meanwhile, sauté the trout fillets in the oil, together with the parsley and the lemon juice, seasoning the mixture to taste. Assuming they're a half-inch thick the fillets should be done in about 5 minutes -- turn them once -- sprinkle them with the wine, let the liquid evaporate for a few minutes, then put everything through a wire strainer.

Divide the pasta into two equal portions and roll one out to the thinness of a dime. Dot the sheet with balls of filling at 1 1/2-inch intervals. Roll out the second sheet to the same size as the first, tamp the sheet down so it sticks well to the one underneath, and cut the ravioli free with a serrated pastry wheel. Transfer the ravioli to a well-floured surface while you prepare the sauce and bring the pasta water to a boil.

Mince the clove of garlic and sauté it with the anchovy filet, parsley, and tomatoes. After a few minutes season the sauce with the marjoram and thyme, and salt & pepper to taste. Cook for a couple more minutes, then stir in the cream and reduce the heat to a bare simmer. In the meantime salt the pasta water and cook the ravioli for a couple of minutes, then carefully drain them, season them with the sauce, and serve.

The wine? A white from Franciacorta would be nice. Or, if you're feeling adventuresome, a good Bardolino, for example Gianni Piccoli's.

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