A treat for the eyes and stomach!
Mix the dough by hands or with mixer. If you use your hands, be patient. Knead for 10 - 15 minutes until the dough feels smooth and elastic. When ready, wrap the dough in cling film and let it rest in the fridge for 30 minutes.
For the filling, mix the ingredients together and let stand.
Put the dough through a pasta machine for about six times to get the right consistency. Make two long plates. It needs to be almost see through- thin.
Once the pasta plates are ready, put a small portion of the smooth mass on the pasta plate, place another plate very tightly on top and cut round raviolis with a ring mold. Seal the ravioli with water. Repeat. Boil for 4 -5 minutes.
Serve with parsnip sauce. Garnish with salmon roe and grated parmesan. You can also serve raviolis with melted butter or top.
Sauté the parsnip on a saucepan, add shallot and sauté for a little bit. Add white wine, cream, water and white wine vinegar and let simmer until the parsnip softens. Season with salt and pepper and puree into a smooth sauce with a hand held mixer and add a hint of truffle oil. Garnish with chive. Serve with the whitefish raviolis.
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