List of ingredients
-For the pasta
150g Italian 00 flour
2 tbsp. milk
-For the stuffing
125g smoked trout
1 tsp. fennel seeds
-For the beurre blanc
150ml Noilly Prat
100g crème fraîche
150-200g chilled butter, cubed
2 tbsp. orange juice from the blood oranges
2 blood oranges, pith removed, cut into segments
1 head of fennel, finely sliced (set aside the green fronds)
Fleur de sel
Freshly ground black pepper
Chablis Premier Cru Montée de Tonnerre
Expressive and complex on the nose, it offers aromas of ripe yellow fruits and a light floral touch with hints of vanilla. This Chablis Premier Cru Montée de Tonnerre is an airy wine that is fresh and mineral with notes of white blossom.
1. To make the pasta, heap the flour on the work surface and make a well in the center. Add the eggs and milk, and beat with a fork. Tip a little of the flour into the center and continue beating. Add the remaining flour and knead until smooth. If the dough is too sticky, add more flour. Wash your hands and push your thumbs into the dough. If they come out clean, the consistency is correct.
Knead the dough by folding it over on itself and pushing down with your hands. Turn the dough through 90° and repeat. Continue for 8 more minutes.
Cut the dough into four roughly equal parts. Flatten one piece with your hands and put through the rollers of a pasta machine on the widest setting.
2. To make the filling, fry the fennel seeds and then crush. Mash the trout fillets to a paste with the ricotta and fennel until smooth.
Place a sheet of fresh pasta on a ravioli mold. Add the filling and cover with a second sheet of pasta, and roll over the top. Alternatively, shape the ravioli using a fluted pasta cutter. I like the shape of ravioli – it’s very practical and simple, and produces pretty little pockets of pasta.
3. To make the beurre blanc, place the vermouth, the water, the chopped shallot and the fennel seeds over a high heat, and reduce by half. Add the crème fraîche. Reduce the heat and when the liquid is no longer bubbling, add the chilled butter, cube by cube. Season with the orange juice and a little salt.
4. Bring a large pan of water to the boil. Quickly blanche the finely sliced fennel. Season the water and cook the ravioli for 3-5 minutes. Remove from the heat. Place the ravioli on a plate and add the beurre blanc. Garnish with the segments of blood orange, the blanched fennel, and a little of the chopped green fennel fronds. Season with salt and pepper, add a little shaved parmesan, and serve with a glass of chilled Chablis. Cheers!
The author of this recipe
Pias Deli is one of the six winers of the blogger challenge organized by Chablis Wines with the german Magazine Effilée. Pias is a doctor from Hamburg. She created her blog in February 2014 Pias Deli, which includes recipes using regional and seasonal products inspired by her travels and the many restaurants in which she has eaten.