INGREDIENTS FOR 4:
For the rainbow trout cream
300 g cherry tomatoes
1 small bunch of aromatic herbs
1 small rainbow trout
For the spinach cream:
100 g spinach
For the pasta:
250 g organic durum wheat semolina
3 egg yolks
a pinch of salt
verequinno cream by weight
For the fondue:
50 g Fontina PDO
50 g cream
For the finishing:
1 small bunch of thyme
For the trout cream:
Clean and chop the onion and carrots; place them together with the trout, flesh, bones and head in a saucepan with plenty of water; bring to the boil and cook for at least three hours, adding water as necessary.
When the time is up, add the tomatoes and aromatic herbs and cook for a further hour.
Filter through a sieve, add salt and store at temperature.
For the fondue:
Cut the Fontina into cubes of about 1 cm, put to soak in the cream in a polycarbonate container, so that the cream completely covers the cheese.
Wrap the container with cling film and pierce it slightly; microwave for about two minutes (times vary depending on oven power), then stir the mixture and put
in the oven in the same way. If necessary, repeat the procedure until the mixture is creamy and smooth. Sieve to remove any lumps.
For the spinach cream: Microwave 100 g of spinach leaves in water for 5 minutes, drain and blend with ice to obtain a fluid cream.
For the pasta: Mix the flour, eggs and salt in a bowl; add the spinach cream as needed, mixing everything together until the pasta is smooth and elastic, and does not stick to your hands. Wrap in cling film and put in a fresh place for about 1.5 hours.
For the ravioli:
Roll out a thin sheet of spinach pasta with a rolling pin, fill with small balls made with cubes of Fontina PDO.
Bring plenty of salted water to the boil and cook the ravioli for about one minute; in a pan bring the trout cream to temperature, add the drained ravioli; toss gently, serve and decorate the dish with a sprig of thyme.