Ravioli with Salmon Trout and Horseradish Filling and Sage Butter

Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.

I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.

When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly.

Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

Cut the salmon trout fillets into small cubes and place in the freezer for about 30-45 minutes. If you put the fish fillet in the blender at room temperature, it would get warm and the fish protein would curdle very quickly, which would not be nice at all.

Then put the frozen fish together with a small shot in the blender and puree very finely.

Then put the ricotta in a bowl, add the egg yolks, the grated Parmesame, the fish farce, the lime zest, the cream horseradish and the spices and mix everything well, then cover well and refrigerate for at least 1 hour, then it can be very good portion out much better.

Roll out the pasta dough very, very thinly with the pasta machine, so thin that you could easily read a newspaper through the dough. Then cut out circles with a circular cutter (approx. 8 cm diameter). Put the filling on the pasta circles with the help of a teaspoon.

Now fold the circles together into semicircles and press the edges very well, making sure that all the air disappears from the ravioli and then press the edges with a fork. Then let the raviolie cook in gently simmering salted water for about 5 minutes.

Pluck the leaves from the sage stems and cut the leaves into strips. Put a tablespoon of butter in a pan over medium heat, let it melt, then add a little sage and garlic slices, a little salt and pepper.

Now lift a portion of the ravioli out of the water, drain a little, add to the sage butter and toss in it for about 1 minute and then serve. Do the same with the next portion of ravioli.

I got 60 ravioli and torteloni from the dough. I frozen part of it. To do this, let the ravioli dry for at least an hour, then place them on a plate or tray in the freezer overnight. So they don't stick to each other and stay nice and separate.

The next day you can fill them with freezer bags. If you then want to eat them, you can take them out individually and put them frozen in boiling salted water and cooked in it for about 12-15 minutes. In no case thaw beforehand.