Salmon Trout Stuffed Ravioli
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 25 min
- Makes: 50 pieces
- Cost: Average
PRESENTATION
If you’ve ever ventured into the culinary heart of Northern Italy, you’d know that pasta-making is, well, pretty much an art form. And look, salmon trout stuffed ravioli is a shining example of this tradition. This isn’t just any ravioli; it’s a really, really good blend of buttery salmon trout cubes with rich sheep’s ricotta—all tucked inside thin, golden egg pasta. Really good stuff. The filling is creamy and delicate, with a touch of lemon zest and fresh thyme adding a bright and slightly herby kick. It’s this kind of flavor combo that makes stuffed ravioli recipes from Northern Italy so special. The fish brings a gentle tender note, while the ricotta ensures everything stays light yet satisfying. Seriously good. Every bite feels comforting and a little bit fancy, especially with that moist, melt-in-your-mouth filling.
Pairing this ravioli with a simple sauce made from sweet Pachino cherry tomatoes? It enhances the dish even further. Their sweet pop gives a lift to the salmon ravioli without overpowering the fish, adding a fresh, almost summer-like finish—typical in Italian trout ravioli creations. I mean, regional chefs love experimenting with gourmet ravioli fillings, and salmon trout often appears on upscale menus. And especially in areas celebrated for their seafood. Thing is, compared to more classic meat or spinach ravioli, this type of homemade seafood ravioli really shows how Italian cooks make the most of local ingredients—fresh fish, creamy cheese, and bright herbs. It’s perfect for a special meal or impressing someone who loves tender seafood flavors. No question.
Even if you’re not in Italy, creating this at home offers a taste of their pasta traditions right at your table, especially with that simple tomato sauce. For anyone into stuffed ravioli recipes and curious about exploring new fish-filled pasta ideas, this dish hits the mark with its creamy, moist texture and elegant, balanced flavors. Whether you’re a seasoned chef or an enthusiastic home cook, this ravioli dish is a really, really good way to have authentic Italian cooking. Can't go wrong.
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INGREDIENTS
- Ingredients for the fresh pasta (for about 50 ravioli)
- Type 00 flour 1 cup (210 g)
- Remilled durum wheat semolina 0.625 cup (100 g)
- Eggs 3
- for the filling
- Salmon trout 1.8 lbs (800 g)
- Sheep's milk ricotta cheese 1.3 cups (300 g)
- Thyme 1 sprig
- Extra virgin olive oil ½ tbsp (10 g)
- Garlic 1 clove
- White wine 2.1 oz (60 g)
- Lemon peel 1
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste - (to grate)
- for the sauce
- Tomatoes 2.8 cups (500 g)
- Extra virgin olive oil 2 ¼ tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- Basil 5 leaves
- Garlic 1 clove
How to prepare Salmon Trout Stuffed Ravioli
To prepare the salmon trout stuffed ravioli, start by making the pasta. Pour the two flours into a bowl, add the lightly beaten eggs 1, and start kneading with your hands 2. Once all the ingredients are combined, transfer the mixture to a pastry board and work it until you get a smooth and homogeneous dough. At this point, form a ball 3, wrap it in plastic wrap, and let it rest for at least 30 minutes in a cool, dry place.
In the meantime, handle the trout fillets, cut into the back to separate the fillets 4, then remove the bones with tweezers 5, and using a knife, also gently remove the skin 6.
Alternatively, you could choose to buy ready-made trout fillets. Once done, proceed to cut the fillets into small cubes 7. Then, in a pan, pour the oil and add the garlic, let it brown over low heat and also add the salmon trout cubes and the thyme leaves 8. Let cook for about 3-4 minutes without stirring, but only shaking the pan, then salt, pepper, and deglaze with white wine 9. Once all the wine has evaporated, turn off the heat and let it cool.
In a bowl, combine the ricotta with nutmeg 10, salt, pepper, thyme, and the grated zest of one lemon 11; mix the mixture well 12, transfer it into a pastry bag, and place it in the refrigerator.
At this point, take the dough and roll it out with the machine until the penultimate number 13 and place the sheets on a surface. Take the ricotta filling, set aside previously, and start placing small mounds of it on the pasta, spacing them about 1-1.5 inches apart 14, then place a few cooked salmon trout cubes on top (about 3 per ravioli) 15.
Once done, spray the uncovered parts of the pasta with water 16, this will help you seal the ravioli well (alternatively, you can also use a brush dipped in water and brush the edges of the sheet). Take another sheet and place it on top of the other 17, pressing near the filling to remove the air left inside the ravioli 18.
Take a 2.5-inch pastry cutter and cut out your ravioli 19, then seal the edges well with your fingers 20. Continue this way until you have used up all the pasta and filling; the leftover pasta can be kneaded and rolled out again after letting it rest. Place your ravioli on a baking tray with parchment paper or on a surface with a lightly floured kitchen towel 21.
Once the ravioli are finished, start preparing the sauce. Wash the cherry tomatoes well and cut them in half 22, then pour them into a large pan with a drizzle of oil and garlic 23, add the basil leaves and let cook for about 15-20 minutes over low heat, then salt and pepper 24.
Once the sauce is cooked, cook your ravioli in plenty of boiling water for about 2-3 minutes 25, then drain them, remove the garlic from the freshly prepared sauce, and add the ravioli inside 26. Sauté your salmon trout stuffed ravioli and serve immediately 27!