Tenute Tomasella

Black cuttlefish ravioli with smoked trout and wild fennel

Cook the egg pasta adding the black cuttlefish and leave to rest for 20 minutes. Steam the filleted smoked trout, mash it and add it to the bread softened in milk with the wild fennel. Season with salt and pepper. Fill the ravioli with the mixture obtained, boil in a large pot of salted water for 3-4 minutes. Clarify the butter in a frying pan, add the peeled fresh tomatoes and the wild fennel.