Trout Ravioli with White Wine, Cream & Zucchini Sauce

Trout filling
400g trout fillet, skin and all bones removed
olive oil, for brushing
sea salt and ground white pepper, to taste
1 egg, a lightly whisked egg
Pasta dough
3 cups semolina pasta flour
4 eggs
½ teaspoon table salt
½ tablespoon olive oil
½ g saffron threads, dissolved in 15 ml hot water
1 egg yolk, whisked, for brushing
400 ml thickened cream
2 teaspoons olive oil
25g butter
1 medium spanish onion, finely sliced
1 large garlic clove, finely chopped
½ cup white wine
2 zucchini, grated
2 tablespoons drained capers
1 tablespoon lemon juice
dill and extra saffron, to garnish

Capers are the grey-green buds of a Mediterranean shrub. You can buy them salted or pickled in brine, so always rinse thoroughly before use.

This wonderful cream sauce would also be great served with grilled steak, chicken or fish.

Try and make pasta in a cool environment, so the dough does not dry out.

When cooking pasta, fresh or dried, always use a large saucepan of boiling water. If the pan is too small, the pasta will stick together.

  1. To prepare the trout filling, lightly brush the fillets with olive oil and season with salt and pepper. Grill for 1-2 minutes ensuring the fillets are still raw in the centre. Refrigerate to cool before mixing through the whisked egg.
  2. To prepare the pasta dough, place flour on a clean dry surface. Make a well in the centre and add the eggs, salt, olive oil and saffron. Using your hands, mix together to form a dough. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Meanwhile, to prepare the sauce, bring cream to boil in a medium saucepan. Simmer until reduce by half. Heat the oil and butter in a medium heavy based frying pan. Add the onion and garlic. Sauté until soft and translucent. Add wine and cook until reduced by half. Add zucchini. Cook, stirring, for 2 minutes. Add the reduced cream and remaining ingredients. Bring to the boil. Simmer for 2 minutes. Season to taste. Remove from heat. Cover to keep warm.
  4. Roll out the dough on a lightly floured surface until 1cm thick. Run dough through your pasta machine at the widest setting. Repeat, gradually decreasing the width of the rollers until the dough is 1/8" thick.
  5. Using a 4-5cm round pasta cutter, cut four rounds from the dough. Place a tablespoon of filling in the centre of two rounds and brush the edges with the egg yolk. Place another round on top and lightly press the edges together to seal. Repeat to make 12 ravioli.
  6. Cook the ravioli in batches, in a large saucepan of boiling salted water for 1-2 minutes or until al dente.
  7. Divide ravioli among four serving plates and generously spoon over the cream sauce. Garnish with a few sprigs of fresh dill and a little saffron.