Ravioli with Trout Filling and Dill Sauce

Bone the fish fillets if necessary, cut into small cubes, place in a suitable bowl. Add ricotta, mix well, season. Mix the yolks and parsley into the mixture.

Unroll pasta dough, remove flour on top with a brush. Cut dough into squares of about eight cm. Brush edges with egg white. Spread some of the filling evenly on the bottom halves of the squares, fold free dough halves across filling to form triangles, press edges of dough well together, squeezing out trapped air. Place ravioli on a floured dish hangl form. Proceed on the spot with the remaining dough rolls and the remaining filling.

To make the ravioli: put them in batches in barely boiling salted water for five minutes, drain and keep warm with the lid closed.

Sauce: heat olive oil, sauté shallot, add white wine, reduce by half. Add sauce half cream and dill, just get hot, season.

Serve: Arrange ravioli on plates, spread sauce evenly over them.

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