I while back i posted in a reply that, when I made smoked trout, I smoke extra filets to make ravioli. I was asked for the recipe, but I usually wing it, but I took some photos and figured it out today.
For each filet (~150g) I blend it in a food processor with half a container of Mascarpone cheese (100g), two roasted garlic cloves, dill, and chives. Salt to taste.
I use the NY Times ravioli dough recipe, and do the roll over and cut method to make the ravioli.
by BottyGuy
12 Comments
You need a NSFW tag on this…..fuuuck that looks and sounds awesome.
YAAAASSSSS
Do you cook for a profession? Cuz hats off sir🫠
I could get down on that!
That looks insane! So yum! It’s also awesome to see a variation of cooking styled post for a change then slabs of meat – I will add this onto my recipes attempts
This is a fine post
Don’t take this personally but I’d kiss you on the mouth right now. Good god that’s amazing.
How was it?
Yes please
Damn son!!! Respect ✨️ 🙏🏼
Woahhhh