Ravioli with Salmon Filling
Ravioli with salmon filling unites Scandinavia and Italy in one elegant bite that makes you wonder why you have not thought of this combination before.
I had some fresh dill and was looking for a way to combine it with homemade pasta, when I came across this recipe from the Italian Ma come cucini? food blog. The blogger has found inspiration in the magazine ‘Sale&Pepe’, and I have adapted the recipe further eg. by using fresh salmon instead of the smoked version and nigella seeds instead of poppies. Both ways the outcome is extremely pleasing – to the palate and to the eye.
Ingredients
For the pasta
250 g of Italian flour
1 egg
For the filling
100 g ricotta
50 g fresh salmon
3 tbsp grated parmesan
1 tbsp fresh dill
For the sauce
1 tsp rose pepper
1 tsp nigella seeds
50 ml white wine
Olive oil and fresh dill
Preparation
Make a volcano of flour on a clean table.
Pour the egg in the middle of the mount and use a fork to mix it with flour.
Add a little water, if necessary to make an unsticky dough.
Use the heel of your hand for kneading, when the fork is no longer useful. Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time.
Cut the pasta out in circles.
Mix ricotta with grated parmesan and fresh dill for the filling.
Chop the fresh salmon and incorporate it in the ricotta mixture.
Place a spoonful of ricotta and salmon on half the pasta circles.
Place the other half of the pasta circles on top and close the edges to make a nice round package.
Cook the pasta in boiling salted water for three minutes
Fry the rose peppers in a little olive oil.
Add nigella seeds and white wine and let the alcohol evaporate.
Pour the dressing over the ravioli with salmon filling and shower with cuttings of fresh dill before serving.
If you like ravioli with salmon filling try also
Gorgonzola pasta
OH. MY. GAWD. Every time I see a certain recipe of your’s that sends my taste buds spinning I think you can’t top it. And yet you always do – just like this one. I SO want to make this very much. I haven’t been cooking for 6 weeks but this is a definite addition to my Mette cooking folder. Thank you! :)
You have to start cooking again Mike, knowing the joy and satisfaction it used to entail.