The Stuffed Pasta with Ricotta and Salmon in Butter and Sage is a dish suitable for Christmas Eve but also for New Year’s Eve. Without looking for overly elaborate recipes, try kneading the dough, it’s not that complicated, and the filling is prepared in just two steps. Same thing for the seasoning, once butter, sage, and salmon are in the pan, the pasta is seasoned and served. What do you think? Follow the explanation and prepare it with me.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year's
- Energy 659.35 (Kcal)
- Carbohydrates 56.89 (g) of which sugars 2.48 (g)
- Proteins 34.60 (g)
- Fat 33.78 (g) of which saturated 19.27 (g)of which unsaturated 12.81 (g)
- Fibers 1.70 (g)
- Sodium 1,566.52 (mg)
Indicative values for a portion of 244 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt
- 7 oz ricotta
- 5 1/4 oz smoked salmon
- 1 tablespoon chives (chopped)
- 7 tablespoons butter
- 3 1/2 oz smoked salmon
- 10 leaves sage
Tools
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Mezzaluna
- Cutting Board
- Pan 11 inches
- Piping Bag
Steps
Pour the sifted flour onto the work surface, crack the eggs in the center, add the oil, the salt, and start working first with a fork and then with your hands. Form a dough ball and let it rest for 30 minutes wrapped in a cloth.
Place the slices of salmon for the filling on the cutting board, add the chives, and chop them with the mezzaluna. Add the ricotta, mix, check for saltiness, and if necessary, season. Put this mixture in a piping bag.
Using the manual pasta machine, roll out the dough, divide the strips into squares, and use the piping bag to place a small amount of filling in the center. Close into a triangle, sealing the edges well, and fold into tortellino. If you prefer, you can give other shapes, like ravioli or leave them as triangles. Place them one by one on the pastry board.
Bring a pot of salted water to a boil and cook the stuffed pasta. Meanwhile, in a pan, melt the butter with the sage and the remaining chopped salmon. In 8-10 minutes, the pasta is ready to be drained and added to the seasoning. Mix gently so that everything is flavored and serve, decorating with more chives.
Storage
Stuffed Pasta with Ricotta and Salmon in Butter and Sage can be stored raw in the fridge, spaced out on a tray and covered with a cloth for 1 day. I do not recommend freezing it, I don’t like it.
FAQ
What shape can I give to the stuffed pasta other than this one?
You can make them in the shape of ravioli, triangles, rounds, bundles, hearts, tortellini, and cappelletti.
Can I use fresh salmon instead of smoked salmon?
Certainly, you have to be careful of any bones, but it can be used in both the filling and the seasoning.
