Rainbow Trout, Ravioli and Asparagus Salad with Lemon Vinaigrette

For the Rainbow Trout Ravioli:

• 1 lb. cheese ravioli, preferably fresh
• 1 teaspoon plus 2 tablespoons of olive oil, separated
• 2 6 oz. Riverence Rainbow Trout fillets
• 1 teaspoon lemon pepper
• 10 oz. asparagus, cleaned and cut into two-inch pieces
• Zest of one lemon
• 2 tablespoons fresh basil, chopped

For the Lemon Vinaigrette:

• ¼ cup virgin olive oil
• Juice of one lemon
• Sea salt to taste
• White pepper to taste

1. Bring a large pot of water to a boil and cook ravioli following package directions. Rinse and drain pasta; return to large pot and stir in a teaspoon of olive oil to prevent sticking. Cover to keep warm.
2. While pasta is cooking, heat two tablespoons of olive oil in a medium-size sauté pan over medium-high heat. Sear Rainbow Trout, skin side down for 3-4 minutes. Turn, season with lemon pepper and continue cooking for 2-3 more minutes. Remove skin and set aside.
3. In the same skillet, over medium-high heat, add asparagus and cook until crisp-tender.
4. Place cheese ravioli in a large bowl. Break up trout fillets into bite-size pieces and add to pasta. Add the asparagus. Gently toss ingredients together and sprinkle with lemon zest and basil.
5. In a small bowl, whisk together olive oil, lemon juice, lemon zest, sea salt and pepper. Drizzle over rainbow trout ravioli and asparagus. Toss gently to combine and serve immediately.

Takes 30 minutes, Serves 4.