Rocky Mountain Smoked Trout Ravioli with Grilled Spring Onion, Crispy Sunchoke, Chive Crème Fraîche

Serving Size: 1-2


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


  1. Heat grill to low.
  2. 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.
  3. Meanwhile, heat oven to 425 degrees F.
  4. 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.
  5. Bring a pot of salted water to boil and cook ravioli 6-8 minutes or until cooked through.
  6. Combine crème fraîche and chives and set aside.
  7. When ravioli are done, plate with grilled spring onion, crispy sunchoke, and drizzle with desired amount of chive crème fraîche.