Pristine Hulalà keyboard_arrow_right All recipes keyboard_arrow_right The chef's ravioli w...

The chef's ravioli with a fumet royal and fish soup

with Pristine Hulalà Gran Cucina e Pristine Hulalà Duetto

By Riccardo Bassetti

Starred chef of the "La Tavola" restaurant in Laveno Mombello (Varese)


add remove
Pasta to make ravioli
  • "00" flour g 250
  • Egg yolk g 130
add remove
  • Potatoes g 200
  • Garlic clove 1
  • Oil g 300
  • Saffron strands qb
add remove
Little trout (red)
  • Trout g 70
  • Onion g 10
  • Garlic g 5
  • EVO oil q.b.
  • White wine q.b.
  • Pristine Hulalà Gran Cucina g 35
  • Tomato purée g 10
add remove
Little perch (white)
  • Perch g 80
  • Salt q.b.
  • EVO oil q.b.
add remove
Fumet royal
  • Freshwater fish fumet ml 100
  • Pristine Hulalà Duetto ml 50
  • Egg 1
add remove
Freshwater fish soup
  • Onion g 50
  • Fennel g 50
  • Garlic cloves 3
  • Trout g 500
  • Tomato passata ml 200
  • Saffron q.b.
  • Fennel seeds q.b.
  • Paprika q.b.
  • Black peppercorns Salt q.b.
  • Salt g 4
  • Water ml 1000
  • Potatoes g 50
  • Pristine Hulalà Gran Cucina g 50
add remove
  • Fennel g 5


  1. Pasta to make ravioli
    Mix the flour with the yolks. Wrap the dough in cling film and leave to rest for 3 hours at room temperature Separate the dough into several pieces.
    Use a round cutter to cut into small ravioli that the rouille filling can stick to.
  2. Rouille
    Boil the potatoes with the garlic. Peel and purée them, adding powdered saffron and beat, pouring in the oil slowly as you would when making mayonnaise.
  3. Little trout (red)
    Mince the trout. Sweat the onion and garlic in oil. Add a little white wine and reduce. Take off the heat and add the trout, Pristine Hulalà Gran Cucina and tomato purée. Add salt and pepper. Blend and strain. Fill the moulds and cover with cling film. Steam at 80°C for 8 minutes.
  4. Little perch (white)
    Mince the fish finely and add salt and evo oil. Fill the moulds and cook at 80°C for 8 minutes with cling film on top.
  5. Fumet royal
    Beat the egg, add the fish fumet and Pristine Hulalà Duetto to bind without beating too much. Divide into 4 presentation dishes. Cover with cling film. Cook at 85°C for 8 minutes. Refrigerate.
  6. Freshwater fish soup
    Chop the onion, fennel, garlic and potato cut into julienne strips. Fry the onion in a large pan, then add the fennel, julienne garlic and trout. Cook for
    20 minutes on a low heat, stirring from time to time. Add the tomato passata, less than 1 g of saffron, less than 1 g of fennel seeds, less than 1 g of
    black peppercorns, a pinch of paprika, salt, potato and 500 ml of water. Cook with a lid on a low heat for an hour. Add the rest of the water and cook for 20 minutes. Strain and press well with a weight on top. Heat through and mix in 50 g of Pristine Hulalà Gran Cucina. Serve separately.
  7. Finish
    Very carefully brunoise the fennel and keep the fennel leaves. Cook 6 ravioli per person in boiling water for 2 minutes. Arrange the ravioli around the fennel brunoise in a pyramid in the middle of the bowl with the fumet royal and garnish with the leaves on top of the pyramid. Heat the fish and place them on top of the ravioli. Serve the boiling soup at the table, delicately resting the little fish on top.

An extra touch

The dish works just as well when you use sea fish rather than freshwater fish (sea bass, monkfish, sea bream, etc.). If you don't have fish- shaped moulds, you can use any kind of mould, or make quenelles by hand. As the chef always says: personalisation first!