The PHILADELPHIA AND SALMON RAVIOLI WITH PESTO SAUCE are an elegant and refined first course that combines the softness of spreadable fresh cheese with the delicate savoriness of fish, creating a creamy, enveloping filling. Completing the dish is a fragrant, lively pesto sauce that brings freshness and an irresistible aromatic contrast.
The result is a balance of sweetness and intensity, creaminess and vivacity: ideal for a special dinner or a gourmet lunch, yet ready in just a few minutes.
They are perfect for a family Sunday lunch, a romantic dinner, a summer alternative dish, or as the main course on a festive day.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups 00 flour (type 00)
- 2 eggs (medium, at room temperature)
- 1 tablespoon extra virgin olive oil
- as needed water (if necessary)
- 1 1/3 cups spreadable fresh cheese (cream cheese)
- 3.5 oz smoked salmon
- to taste salt
- to taste black pepper
- to taste parsley
- 3 tablespoons Parmesan (if the filling is too soft)
- Genoese pesto
For the Philadelphia and salmon ravioli you will need
- 1 Pasta machine
- 1 Bowl
- 1 Small bowl
- 1 Pastry board
- 1 Rolling pin
Preparation: Philadelphia and salmon ravioli
Place the flour in a well on a board or in a bowl, add the eggs and the oil. Begin to incorporate the ingredients, adding a splash of water if needed.
Salt the pasta only if you will cook it immediately; otherwise do not add salt as the dough could oxidize and darken.
Work the dough vigorously for 10 minutes until you obtain a compact, smooth ball. Wrap it in plastic wrap and let it rest for 30 minutes.In a bowl, mix the spreadable cheese with chopped salmon, finely chopped dill or parsley, salt and freshly ground pepper. If the filling is too soft, add some Parmesan. Refrigerate.
Roll the dough thin; if using a pasta machine set it to thickness setting 3, and each time divide the sheet into two strips about 8 inches wide. Place a teaspoon of filling, well spaced, on one strip and then lay the other strip over it so the two sheets join, taking care to remove any air bubbles that may form between them.
If you have a ravioli mold, use it as I did.
At this point, with the help of a pastry cutter, cut squares. Then let them rest and dry for about twenty minutes on a floured cloth.Cook the ravioli in plenty of salted water with a drizzle of oil and as soon as they float to the surface, finish cooking in a pan by adding the pesto and, if necessary, some of the ravioli cooking water.
Plate the Philadelphia and salmon ravioli with pesto sauce and serve hot.
