Serves
4 (or 2 hungry farmers)

Pasta dough
300g ‘00’ flour, plus extra for dusting
3 eggs

Trout mousse filling
1 x 1lb rainbow trout, scaled & gutted
1 egg, separated
50ml double cream
1 tbsp dill, finely chopped
zest of a lime
flaked sea salt
ground white pepper

Pasta sauce
4 large tomatoes
1 garlic clove, crushed
1 tbsp dill, finely chopped
zest of a lime
2 tbsp olive oil
300ml double cream
150ml white wine
flaked sea salt
ground white pepper

First make the pasta dough. Place the flour on a board or in a bowl and make a well in the centre. Crack the eggs into the well and beat with a fork until smooth. Gradually incorporate the flour with the eggs a little at a time using your fingertips. Once everything is combined, bring together to form a ball of dough. Knead for 5 minutes or until the dough is smooth and silky, then wrap the pasta dough in clingfilm and leave to rest for 30 minutes.

To make the filling, remove the fillets from the trout. Place the trout on a board and with a flexible knife make a cut around the head just behind the gills. Make a second incision just above the tail. With the tail towards you make a long sweeping incision down the back of the fish, just above the spine. Keeping the knife horizontal and as close to the bones as possible, gently slice the fillet away from the bone and set aside. Turn the fish over and repeat with the second fillet.

Once both fillets have been taken off the bone, remove the skin. Place the fillets on a clean board with the tail end facing towards you. Using a flexible knife, cut through the flesh down to the skin, without cutting through it. Turn the knife 90 degrees, and with a sawing action, remove the fillet from the skin. Check the fillets for any pin bones and remove with a pair of tweezers.

Place 200g of the trout in a large mixing bowl. Add the egg white, double cream, dill and lime zest to the fish and mix gently. To make into a mousse, blend for 30 - 60 seconds using a stick blender. Season with salt and ground white pepper.

Before you make the ravioli, prepare the ingredients for the sauce. Slice the tomatoes into quarters and remove and discard the seeds. Skin the tomato quarters by pushing down flat with the back of your hand and using a flexible knife to carefully cut between the skin and the flesh. Cut the flesh into small chunks and add to a bowl together with the garlic, dill and lime and set aside.

Cut 1/3 of the pasta dough and place onto a clean surface dusted with flour. Using a rolling pin, roll the pasta into a wide strip and trim the ends with a knife to make a rectangle. Roll the pasta through a pasta machine on the widest setting, repeating a couple of times to help set the shape.

Take the pasta machine down to the next setting and roll the pasta through another 3 times. At this stage you can join the ends of the pasta together to form a loop, before taking down to the next setting and rolling 3 times. Work the pasta through the machine rolling 3 times at each setting ending on the thinnest one. You may need someone to help you.

Cut the pasta loop to make 1 long strip and then cut into 4 shorter strips. Place the 4 strips of pasta onto a floured surface and cover with a clean tea towel. Take one strip and place 4 or 5 heaped teaspoons of filling, equally spaced along the length of the pasta. Beat the egg yolk and brush along the edges of the pasta and in between the filling. Take a second strip of pasta and carefully lower over the filling, pressing down as you go, taking care to remove any air bubbles.

Using a circular cutter, approximately 7cm in diameter, cut out the ravioli and set aside on a floured surface or tray whilst you repeat the process until all the ravioli have been made. The pasta and filling should make between 24 - 30 ravioli.

Place a large pan of water over a high heat and add a tablespoon of salt. Once boiling, add the pasta, return to the boil and simmer for 3 minutes or until the pasta is just cooked. Drain in a colander.

In a large frying pan gently heat the olive oil and add the ravioli, tomatoes, garlic, dill and lime. Cook for a minute or 2 before adding the cream and wine and seasoning with salt and pepper. Bring to a gentle simmer gently stirring occasionally, before spooning into 4 pasta bowls and serving immediately.