Filled Pasta with Trout and River Crab with Beetroot Sauce

Ingredients

• 200 g Flour
• 2 Eggs
• 1 EL olive oil
• 1 TL salt
• 1 egg white (for brushing)
• 100 g trout fillet (skinless, boneless)
• 100 ml whipping cream
• 1 EL freshly chopped dill
• Salt
• pepper (ground)
• 120 g river crab tail
• 200 ml fish stock
• 200 g cooked beetroot
• 100 ml whipping cream
• Salt
• pepper (ground)
• dill sprigs (for garnish)

Instructions

1. 1.

   Knead all dough ingredients except the egg white, adding water if needed, into a smooth dough. Wrap in cling film and rest for about 1 hour.

2. 2.

   Dice trout fillets finely and chill for about 15 minutes. Blend with cream and dill until smooth. Season with salt and pepper. Roughly dice crab tails and fold into the filling.

3. 3.

   Roll out dough and place 1–2 tsp of filling on it at intervals of 5–6 cm. Cut circles (≈8 cm diameter) with a cutter, brush edges with egg white, fold circles together, and press edges firmly.

4. 4.

   Bring fish stock to a boil for the sauce. Peel and dice beetroot; add to stock with cream and simmer gently for about 10 minutes. Puree finely and season with salt and pepper.

5. 5.

   Cook ravioli in salted water for about 5 minutes, drain, and serve with sauce. Sprinkle extra salt and pepper and garnish with dill sprigs.