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!

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Filling

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

Ravioli

2 rolls of pasta dough

To fry

olive oil for frying

Sauce

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

How it's done

Filling

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

Ravioli

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.

Sauce

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.

How-tos

Peeling asparagus

Peeling asparagus

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!