Ravioli with Smoked Salmon Filling recipe
Elevate your pasta experience with our exquisite Ravioli with Smoked Salmon Filling, a dish that marries the delicate flavors of fresh pasta with the luxurious essence of smoked salmon. Each handcrafted pillow of ravioli encapsulates a luscious filling, creating a symphony of textures and tastes.
Ingredients
- 250 g Flour paste goods flour
- 1 prize Salt
- 2 Egg it
- 2 EL Oil olive oil (or 1 El)
- 1 EL Water or 2 El
- 300 g Salmon smoked, in Tranchen, of it 50 g for the set
- ½ federation Dill
- 2 EL Mascarpone or 3 El, approx. 60 g
- Salt and pepper
- 1 EL Butter for melting
- 1 EL Chives or 2 El, cut
Instructions
- Mix the flour with the salt in a dish for the Pastateig. The eggs with the oil and the water mix, to the flour give and everything to a supple paste join. Some minutes strongly, then with damp cloth to cover and in the refrigerator at least 30 minutes knead and strike paste on something flour rest leave.
- Chop 250 g salmon finely for the filling. Dill likewise finely chop, to the salmon give. Mascarpone add, everything well mix, filling at the conclusion with pepper and salt pepper. The paste by portion on something flour 2-3 mm thinly to plates out boiling (or by the paste machine turn). Ever a paste plate on the table put, filling tea-by spoonfuls in distances from 3-5 cm (after desired size of the Ravioli) on the paste to give. The gaps with water bepinseln, second paste plate drauflegen, between which filling with the hand or the Holzstäbchen squeezes the paste plates together, then the Ravioli cut out. Ravioli on easily bemehlte surface put and before cooking some minutes in the low radiator shock freezing next to each other.
- In a large pan about 2 litres of seawater for cooking bring, to Ravioli in it some minutes to pull by portion leave, until they rise to the surface. Take out with the foam spoon, on a plate arrange. The butter in a Pfännchen easily bräunen let, over the Ravioli pour, with chopped chives cover. Remaining salmon in strips cut and as set over the Ravioli give.
- In addition a mixed salad fits.
- Hint: The paste can be prepared also the day before.
- For 2 persons: Added halve, or original quantity prepare and one half chill.
Video
Notes
Making the Filling:
- Smoked Salmon Preparation: Finely chop high-quality smoked salmon and combine it with ricotta cheese for a creamy texture.
- Flavor Enhancement: Add a touch of fresh dill, lemon zest, and a squeeze of lemon juice to brighten the flavors. Season with salt and pepper to taste.
- Fresh Pasta Dough: Prepare or purchase fresh pasta dough. Roll out thin sheets, ensuring uniform thickness.
- Filling Placement: Spoon small mounds of the smoked salmon filling onto one sheet of pasta, leaving adequate space between each mound.
- Sealing and Cutting: Place a second sheet of pasta on top and gently press around each filling mound to remove air. Use a ravioli cutter or a round cookie cutter to shape individual ravioli.
- Boiling Water: Bring a large pot of salted water to a gentle boil.
- Ravioli Cook Time: Carefully drop the ravioli into the boiling water and cook for 2-3 minutes or until they float to the surface.
- Serving: Remove with a slotted spoon and serve immediately.
- Sauce: Consider a light cream sauce, lemon butter, or a simple olive oil and herb drizzle to complement the flavors.
- Garnish: Finish with an extra sprinkle of fresh dill and a touch of grated Parmesan cheese.