Blue fish ravioli

Fish ravioli is an ideal first course to celebrate an anniversary, a holiday or, more simply, a romantic meal, in the company of one’s sweetheart.

If we combine the magic (and goodness) of fish with a pinch of creativity – without, however, neglecting authenticity – suddenly our dish takes on a whole new look!

And that’s what our food blogger did with this recipe: she added our Gusto & Colore Blue, a natural food coloring made only from edible plants; a concentrate of fruits and vegetables (including spirulina and apple), into the pastry dough.

The result, needless to say, is F-A-N-T-A-S-T-I-C-O.

But let’s proceed with the recipe.

Ingredients for 4 people

Preparation

First, devote yourself to preparing the fresh dough. Spread the flour in a heap on a pastry board. Alternatively, you can knead with a planetary mixer.

Mix 30 ml of water with the blue natural food coloring and, with a fork, start incorporating it into the flour, adding more water, until the mixture is smooth and homogeneous-it should take about 10 minutes.

At this point, wrap your dough with a sheet of food wrap and let it rest for 30 minutes. In the meantime, you can prepare the filling.

Clean the trout and steam it, with a celery stalk and a sprig of rosemary, for about 5 minutes.

Also clean the herbs and cook them in salted water for a couple of minutes. Drain them, squeeze them out and let them cool. Next, chop them together with an egg.

Now, all that remains is to take a bowl and pour in the herbs, chopped trout, a few chopped thyme leaves, salt and pepper. A good stir and a first taste before storing your stuffing in the refrigerator.

NB → The filling should be soft, homogeneous and savory to the right degree.

Time to assemble!

The ravioli dough is ready, as is the filling. Now, you just need to put the “pieces” together and finalize the recipe.

Take the loaf of fresh dough that you have let sit in the refrigerator and peel off one piece at a time to prevent it from drying out.

With the help of the pasta machine, roll out the pastry, passing the dough through the rollers, until you have a smooth, thin, firm strip. Lay it on a multiple ravioli mold, previously dusted with semolina.

Fill a piping bag with the filling and stuff each hollow in the mold. Cover with another equal sheet of dough, moisten the edges if necessary, roll a rolling pin over the entire surface, and invert the mold to obtain the much-desired ravioli.

You can store them on a tray-always dusted with semolina-until used.

Or, you can immediately put a pot filled with water on the stove, salt it, bring it to a boil and cook the ravioli in it(cooking time, about 7 minutes).

In a nonstick skillet, however, melt some butter with the sage. Drain the ravioli, season with the flavored butter, and bring to the table.

For the recipe, thanks to Elena of Cucinama.