Fish ravioli with asparagus

Fish ravioli with asparagus

Total: 40 min. | Active: 40 min.
Nutritional value / people: 517 kcal
, Fat: 27 g
, Carbohydrate: 44 g
, Protein: 22 g

Surprise your guests with this sophisticated twist on ravioli. The succulent strawberry pieces add a touch of Michelin-star flair to this combination of elegant fish and premium asparagus. Nobody else needs to know just how easy it is to prepare!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g salmon trout fillets without skin, finely chopped
80 g double cream cheese (e.g. Philadelphia)
1 organic lemon, use grated zest only
¼ tsp salt


2 rolls of pasta dough

To fry

olive oil for frying


1 tbsp olive oil
500 g white asparagus, peeled, cut diagonally into slices approx. 1 cm thick
2 dl single cream for sauces
½ sachet saffron
¼ tsp salt
100 g strawberries
a little cress
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How it's done

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Mix the fish with all the other ingredients up to and including the salt.


Unroll the pasta dough, cut in half lengthwise. Halve the fish filling, divide each half into 8 portions, place on the bottom halves of the pasta strips at equal intervals. Brush the top halves with a little water, fold over the filling. Press the edges down firmly, pressing out any trapped air. Separate the ravioli using a pastry wheel, cover and set aside.

To fry

Preheat the oven to 60°C, warm the plates and platter. Heat a dash of oil in a non-stick frying pan, fry the ravioli in batches in hot oil for approx. 2 mins. on both sides, cover and keep warm.


Heat the oil in the same pan. Stir fry the asparagus for approx. 7 mins., remove, cover and set aside. Pour the cream and saffron into the same pan, bring to the boil, season with salt. Serve the ravioli with the asparagus and sauce. Garnish with the berries and cress.


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