Ravioli con la Trota

Ravioli con la Trota Recipe - Vegetarian Food from Oman

Region / culture: Oman | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ravioli con la Trota is a delicious Italian dish that features homemade ravioli filled with a mixture of smoked ocean trout, ricotta cheese, and fresh mint leaves. This dish is perfect for a special occasion or a cozy night in.

History

Ravioli con la Trota has its origins in Italian cuisine, where ravioli is a popular pasta dish that is typically filled with a variety of ingredients such as cheese, meat, or vegetables. The addition of smoked ocean trout in this recipe adds a unique and flavorful twist to the traditional ravioli dish.

Ingredients

150 g of smoked ocean trout fillet
60 g of ricotta cheese
2 eggs
200 g of fresh green asparagus
200 g of flour
15 g of fresh mint leaves
50 ml of extra virgin olive oil
50 g of onions

How to prepare

To prepare fresh pasta dough, add eggs, flour, and 20 ml of oil. Mix until it forms a smooth but thick dough.
Mix ricotta cheese, ocean Trout, and mint leaves (do not add salt) and keep it separately.
Spread out a very thin layer of dough and then cut it into seven centimeter triangular shaped pieces.
Fill the pieces with ricotta mixture and close the ravioli Pasta.
Leave it for ten minutes, then soak it in boiling water for 2–3 minutes and remove it.
To prepare ravioli sauce, pan-fry the finely chopped onions in olive oil.
Add diced asparagus, fresh tomato, salt, and pepper.
Mix ravioli with the sauce and drizzle it with the remaining olive oil.

Variations

Substitute the smoked ocean trout with smoked salmon or cooked shrimp.
Add some lemon zest to the ricotta mixture for a citrusy flavor.

Cooking Tips & Tricks

Be sure to roll out the pasta dough very thin to ensure that the ravioli is not too thick.

- Make sure to seal the ravioli tightly to prevent the filling from leaking out during cooking.

- Boil the ravioli in salted water for just a few minutes to ensure that they are cooked al dente.

Serving Suggestions

Serve Ravioli con la Trota with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Boil the ravioli in salted water until they float to the surface.

- Pan-fry the sauce ingredients until the asparagus is tender.

Ingredient Substitutions

Use regular trout fillet instead of smoked ocean trout.

- Use spinach or arugula instead of mint leaves.

Make Ahead Tips

You can prepare the ravioli dough and filling ahead of time and assemble the ravioli just before cooking.

Presentation Ideas

Serve the Ravioli con la Trota on a plate drizzled with olive oil and garnished with fresh mint leaves.

Pairing Recommendations

Pair Ravioli con la Trota with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ravioli con la Trota contains approximately 350 calories.

Carbohydrates

Each serving of Ravioli con la Trota contains approximately 30 grams of carbohydrates.

Fats

Each serving of Ravioli con la Trota contains approximately 15 grams of fats.

Proteins

Each serving of Ravioli con la Trota contains approximately 10 grams of proteins.

Vitamins and minerals

Ravioli con la Trota is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains fish, dairy, and gluten.

Summary

Ravioli con la Trota is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Ravioli con la Trota is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. With a flavorful filling of smoked ocean trout, ricotta cheese, and fresh mint leaves, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Ravioli con la Trota. It was many years ago, when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known throughout the village for her incredible cooking skills, and I was always by her side in the kitchen, eager to learn everything I could from her.

One day, as Nonna Maria was preparing dinner, she pulled out an old, tattered cookbook from the shelf. She flipped through the pages, her fingers tracing over the faded words and smudged recipes. And then, she stopped at a page that caught her eye. It was a recipe for Ravioli con la Trota – ravioli filled with fresh trout, a dish that was not commonly made in our village.

As Nonna Maria read through the recipe, her eyes lit up with excitement. She explained to me that she had learned this recipe from a dear friend many years ago, a fisherman who would catch the trout fresh from the nearby river. She had watched him make the ravioli from scratch, mixing the dough by hand and filling it with the delicate, flaky trout.

I watched in awe as Nonna Maria set to work, following the recipe with precision and care. She showed me how to make the pasta dough, rolling it out until it was thin and smooth. Then, she carefully placed small pieces of the cooked trout onto the dough, sealing them in with another layer of pasta. With a sharp knife, she cut the ravioli into perfect squares, each one a work of art.

As the ravioli cooked in a pot of boiling water, the kitchen filled with the savory aroma of the trout and herbs. Nonna Maria hummed a tune as she stirred the pot, her hands moving with practiced ease. And finally, when the ravioli were done, she ladled them out onto plates and sprinkled them with freshly grated Parmesan cheese.

I took my first bite of the Ravioli con la Trota, and my taste buds exploded with flavor. The tender trout melted in my mouth, the pasta was perfectly al dente, and the herbs added a burst of freshness. It was a dish unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I watched Nonna Maria make Ravioli con la Trota countless times, each time picking up more tips and tricks along the way. I learned how to select the best trout from the market, how to season the filling just right, and how to shape the ravioli with precision. And as I practiced and perfected the recipe, I added my own touches, incorporating new ingredients and techniques to make it my own.

Now, many years later, I am the one known throughout the village for my Ravioli con la Trota. Friends and neighbors come from far and wide to taste my version of the dish, and I am always happy to share the recipe with anyone who asks. I tell them about Nonna Maria and her fisherman friend, about the sense of wonder I felt when I first saw the recipe in that old cookbook.

And as I watch their faces light up with joy as they take their first bite of the Ravioli con la Trota, I know that I am passing on a tradition that will live on for generations to come. The recipe may have come from a far-off place and time, but it now belongs to me, to my family, and to all who taste its delicious flavors. And for that, I am forever grateful.