for 4 person

Filling

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

Ravioli

2	rolls of pasta dough

To fry

olive oil, for frying

Sauce

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

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.

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