75g Golden Ravioli Fresh Fettuccine pasta per person
1 onion
1 clove ‘Garlic and Roses’ garlic
½ cup crisp white wine
Squeeze of fresh lemon
150g BBQ’d Rainbow Trout
1 cup of fresh green peas
400ml cream

Pop the trout on the bbq and cook for a 5 minutes on either side. It will be done when it turns a bright pink colour and the meat begins to flake off.

Bring a large pot of water to the boil, add salt and drop in pasta. As this pasta is fresh, it does not need too long to cook. About 6 minutes. As soon as the pasta floats to the top it should be done. Make sure to check it before draining.

In a separate pot, sauté the onion and garlic in butter and olive oil.

Add in one teaspoon freshly chopped thyme.

Pour in half cup wine, allow the wine to cook off and add in the cream. Simmer for 2-3 minutes.

Mix through a squeeze of lemon.

Mix through the peas and ‘flake’ the trout in.

Add the pasta to the sauce and mix thoroughly.

Serve with your favourite glass of dry white wine.