Rocky Mountain Smoked Trout Ravioli with Grilled Spring Onion, Crispy Sunchoke, Chive Crème Fraîche
Serving Size: 1-2
Ingredients:
5-6 pc Pappardelle's Smoked Trout, Ancient Grain Farro & Sweet Corn Ravioli
1 bunch spring onion, trimmed and sliced in half lengthwise
3 oz. sunchoke, diced
1/4 cup crème fraîche
2 tablespoons chive, minced
Olive oil, to taste
Salt & pepper, to taste
Instructions:
- Heat grill to low.
- Brush spring onion with olive oil and season with salt & pepper. Grill about 5 minutes, flip, and grill another 3-5 min until lightly charred and soft. Cut into smaller pieces for plating if onions are large.
- Meanwhile, heat oven to 425 degrees F.
- Toss sunchoke with olive oil, salt, & pepper, and place on sheet tray. Roast 20-25 minutes until crispy. Season again with salt & pepper if needed and set aside.
- Bring a pot of salted water to boil and cook ravioli 6-8 minutes or until cooked through.
- Combine crème fraîche and chives and set aside.
- When ravioli are done, plate with grilled spring onion, crispy sunchoke, and drizzle with desired amount of chive crème fraîche.