Salmon and ricotta ravioli. The fish ravioli are excellent and perfect both to change a little from the usual ravioli with meat or ricotta and spinach, and if you want to prepare a fish menu. For example, I often propose them for the New Year’s Eve dinner, in which fish is usually the master.
You can also use smoked salmon, but I prefer the fresh one steamed, which gives a more delicate taste, and I think that goes better with ricotta as a filling for ravioli. In this case it takes a bit longer to prepare the filling, as the salmon must be steamed and then left to cool before use it.
I usually season them with butter and sage or with butter and chives. If you have any leftover salmon, you can also chop it up in the gravy. If you like it, even a touch of pink pepper is perfect to make this dish more colorful and aromatic. Or even a little cream to make them creamier and some chopped pistachios, to contrast with something crunchy.
Salmon and ricotta ravioli
Ingredients (for the dough):
- 300g flour 00
- 3 large eggs
- 2 Tbsp hot water (only if the dough is too hard)
Ingredients (for the filling):
- 250g salmon fillet
- 200g cow’s milk ricotta
- 1 Tbsp Parmesan cheese
- 2 Tbsp chives
- 1 pinch of salt
- 1 pinch of black pepper
Ingredients (to season salmon and ricotta ravioli):
- 50g butter
- Sage (or chives)
Directions:
- Start kneading, putting the flour and eggs in a bowl. Beat first with a fork and then continue to knead with your hands. Use large eggs, otherwise the dough will not be moist enough. If it is still too hard that you can’t knead it, you can add a couple of tablespoons of hot water.
- Knead for at least 10 minutes and then cover with a damp cloth, letting it rest for about a quarter of an hour.
- Meanwhile, prepare the filling by mashing the steamed salmon with a fork, after letting it cool.
- Then add the ricotta, chopped chives (fresh or dried), parmesan, salt and pepper.
- Roll out the dough with a rolling pin or pasta machine so that it is thin enough, but not too thin. I usually use the penultimate hole of the Imperia pasta machine.
- Then use a pastry cutter or a cookie cutter to make discs. If you want to prepare them with a Christmas theme, you can also cut them in Christmas tree or star shape, to make them even more special.
- Then place a teaspoon of filling in the center, brush the edges with water and seal well with another disc.
- Cook in boiling water for about 5 minutes and then season with butter and sage (or chives). There are actually many other perfect sauce variations, for example cream and chopped pistachios, or pink pepper and a few cubes of leftover salmon.
@stefys_flavours Salmon and ricotta ravioli. Recipe link in profile ##ravioli ##salmon ##ricotta ##homemadepasta ##homemaderavioli ##fishravioli ##raviolidipesce ##fishdish