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Ravioli with squid ink

with smoked trout and wild fennel

1. Make some egg pasta with some squid ink. Let is rest for 20 minutes.

2. Steam the smoked trout fillet, sieve it and mix it with the bread softened in the milk with the wild fennel. Season with salt and pepper.

3. Fill the ravioli with the filling you have made.

4. Cook in plenty of salted water for 3-4 minutes.

5. Mix the ravioli in a pan with frothy butter, fresh tomato concassé and wild fennel.

Recommended wine:

Friulano