Trout Fish Ravioli
Wheat flour - 700 g
Chicken Egg - 140 g
Fresh carrot juice - 160 ml
Fresh-frozen trout fillet - 500 g
White bread - 150 g
Corn grits - 80 g
Cream 30% - 100 ml
Milk - 400 ml
Fresh basil - 30 g
Fresh parsley - 30 g
Salt, ground pepper
Tomato Sauce - 50 g
Parmesan cheese - 20 g
How to cook
Pour carrot juice into flour, add eggs, salt and knead the dough until it gets homogeneous.
Hold prepared dough for 30-40 minutes in order to swell gluten and make the dough flexible, after which it can be used.
Soak bread in 300 grams of milk for two hours. Prepare the corn polenta. Pour 100 ml of milk and 100 ml of water on 80g of cereal, salt. Simmer for 20 minutes until it becomes thick.
To prepare a filling slice a trout fillet into small cubes, add pressed bread, chilled polenta, finely chopped greens, salt, pepper, put cream and combine all these together.
Roll out the dough with a wide strip of 10-12 cm, 1,5 mm thick (weight of the dough should be 20-25 grams per product), put the 30-gram fillings on one product. Grease the edges with egg yolk. Fold the dough in half and pinch the edges, cut the resulting ravioli and take the form you like.
Boil the ravioli in slightly salted water for 5-7 minutes. Serve 3 pieces per serving with tomato sauce and Parmesan cheese.