For the saffron pasta dough: Simmer saffron in a little hot water. Knead all ingredients into a dough and rest in cling film for 1 hour.
For the filling: sauté shallot cubes in butter, sauté spinach leaves until soft, season to taste. Cut smoked trout into small pieces and mix into the cooled spinach.
To make ravioli: roll out pasta dough thinly (a strip about 18 cm wide). At intervals of about 6 cm, place a tsp of filling in the lower half. Lightly brush the edge with water, fold the dough over the filling, making sure that as little air as possible is trapped. Prepared this way, ravioli can be left on floured baking parchment for a few hours.
The longer they dry, the longer the cooking time will be.
Serve with melted butter and toasted sesame seeds.
Tip: For garnish, reserve small cubes of smoked trout and little spinach leaves.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?