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Cornmeal and salt-baked potato ravioli filled with brook trout and shrimp fished in our streams

Ingredients (serves 1)

  • 150 g of cornmeal pasta

For the filling:

  • 3 river shrimp · 35 g of brook trout fillet
  • 5 g of hazelnuts chopped coarsely with a knife
  • 10 g of chopped scallion
  • 1 sage leaf
  • 10 g of fresh cow’s milk cheese
  • 10 ml of extra virgin olive oil
  • 10 g of butter
  • 30 g of lemon balm- flavored butter
  • freshly ground salt
  • freshly ground pepper

For the beet pesto:

  • 15 g of cooked beet
  • 15 g of extra virgin olive oil
  • salt and pepper

For the pumpkin cream:

  • 50 g of pumpkin
  • 50 g of yellow- fleshed potato
  • 5 ml of cream
  • 10 g of butter flavored with Scorzone truffle


Prepare the filling: heat the oil and the butter in a pan and, when the butters becomes bubbly, add the scallion, the hazelnuts, and the sage. Then add the diced brook trout. Scald the shrimp (whole) for 5 minutes in boiling water, then drain them, eliminate the heads, tails and shells, then add them to the brook trout. Cook for about 3 minutes, then take the pan off the stove, add the fresh cheese, and stir for a few seconds.

Prepare the ravioli: roll out the cornmeal pasta on a pastry board after having sprinkled some corn starch on it to keep the dough from sticking. Use a rolling pin to do this until the dough is 5 mm thick. Then use a coppapasta (or round pasta cutter) having an 8 cm diameter to cut discs out of the pasta. Put some shrimp and brook trout filling in each disc of pasta, then fold it in half to give it a half moon shape, pressing well along the borders to seal the ravioli well. Decorate the border by pressing it with a fork and shape them with your hands so that they stand up on the plate. Cook the ravioli in plenty of salted boiling water for about 5 minutes, then drain them using a holed ladle and place them in a pan in which the lemon balm- flavored butter has already been melted and emulsified with a few spoons of the ravioli’s cooking water.

Prepare the beet pesto: dice the beet, put it in a blender and add the oil. Blend for one minute.

Prepare the pumpkin cream: bake the pumpkin (without removing the seeds) in the oven at 150°C for about 2 hours, then take it out of the oven, eliminate the seeds, take the esh and put it in a casserole with the cream, a pinch of salt, a dash of freshly ground pepper, a little oil and, if necessary, a tablespoon of vegetable stock. Cook until it gets a creamy texture, then garnish with a teaspoon of truffle- flavored butter.


This dish, despite its complexity, has a mild aroma: it requires a medium-bodied white wine having good acidity to set off the scented notes of the truflle e and the characteristic taste of the lake sh without covering
it. I think a Pinot Bianco Friulano would be best.