Herb Ravioli on Tomato Concassee

Prepare egg yolks, salt, flour and a few drops of cold water to a firm, smooth dough. Wrap in plastic wrap and rest for 1 hour.

Mix ricotta cheese with trout caviar, egg yolk and juice of one lemon and season with salt and pepper.

Rinse parsley and pluck leaves from stems. Roll out pasta dough thinly and place parsley leaves between two layers at intervals. Roll out the dough repeatedly. On one half of the dough form nut-sized heaps of trout ricotta, brush the edges with egg white. Cover with 2nd layer of dough and press edges smooth. Cut out round ravioli from dough.

Blanch (scald) tomatoes with boiling hot water, rinse, skin, seed and dice.

Cook the ravioli in enough boiling salted water for 5 minutes.

Rinse and chop the spring onions. Heat butter, sauté diced tomatoes and spring onions in it. Wash the lemon, wipe dry and separate the peel from half of the fruit with a zester. Add to the tomato sauce and season with salt and pepper.

Drain the ravioli well and serve with the tomato and lemon sauce.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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