Salmon and ricotta ravioli are a tasty and very delicate first course, ideal for a simple family lunch or to celebrate your most important events.
A homemade egg pasta sheet will wrap a filling based on salmon and Ricotta, and spreadable cheese, blended together with spices.
In any case, the sheet is always very thin so that it closes quickly with the “ravioli” and lets the color of the filling show through.
For the sauce, I went for something simple: butter and grated lemon peel! It seemed a shame to cover such a delicate flavor. If you don’t have chives, you can use a little parsley.
The whole is a pleasant first course that can be prepared in advance and requires quick cooking.
Great even on festive days like Christmas, when you serve this wonderful dish everyone will be very happy and you will see that you will be able to please even those who may have a slightly more difficult palate.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Salmon and Ricotta Ravioli
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- 4 eggs
- as needed water
- salt
- 1 tablespoon extra virgin olive oil
- 14 oz salmon (clean weight without skin)
- 10 1/2 oz ricotta
- 3 1/2 oz cream cheese
- 3 tablespoons extra virgin olive oil
- Half glass dry white wine
- as needed salt
- as needed lemon (zest)
- pepper
- 3 leaves sage
- as needed butter
- 1 bunch chives
- as needed cream cheese
Tools
- Rolling Board
- Blenders
- Kitchen Scales
- Molds
- Bowl
- Pasta Machines
- Pot
- Skimmer
- Pan
Steps for Ravioli
Let’s prepare the fresh pasta for the salmon ravioli
For the salmon-filled ravioli recipe, prepare the dough: pour the two flours on the board and make a well.
Place the eggs, oil, and a pinch of salt in the center.
First work with a fork then, at length, with your hands, until the dough is dry, firm, and elastic.
Then wrap it in plastic wrap and let it rest for 30/40 minutes.
After cleaning the salmon well, cut it with a knife and set it aside.
Put everything in a pan with three tablespoons of oil and some sage leaves.
Cook for a couple of minutes and then add half a glass of white wine.
When the wine has evaporated and the liquids have reduced, turn off the heat.
Using a hand blender, blend the entire mixture adding ricotta and cream cheese.
(I used Philadelphia)
When the mixture is finely chopped, transfer it to a bowl.
Taste.
Add salt and pepper and mix everything well.
After the resting period, roll out the dough with a rolling pin or the appropriate machine.
Using a round cutter about 3 inches in diameter, cut out discs.
I used a ravioli mold as in the photo.
(Otherwise: On each disc, place a portion of filling the size of a hazelnut in the center. Moisten the edge of the disc slightly and fold in half trying to remove as much air as possible. Slightly press the edges and press with the tines of a fork).
(You can also make them triangle-shaped or like regular ravioli).
Place them on a tray well sprinkled with semolina.
Bring a pot of water to a boil, salt it, and add a drizzle of oil to prevent the ravioli from sticking to each other during cooking.
Meanwhile, in a large pan, melt the butter, add finely chopped chives, and let them flavor for 1 minute on low heat.
Drain the ravioli using a skimmer and place them in the pan with the sauce.
Turn off the heat and add the cream cheese and half a ladle of cooking water to make them creamier.
Bring them to the table still hot and decorate the plates with grated organic lemon zest.
Serve immediately.
Enjoy your meal.
Tips
The holidays are approaching, do you want to impress friends and family with an applause-proof menu? Let’s start with a classic of Italian cuisine: pasta.
You have various options for making your ravioli: you can make discs, half-moons, triangles, or squares, all of which are always the size you prefer, I opted for star-shaped ravioli. If you have ravioli gadgets, this is the time to use them.
*If you don’t have a pasta machine to roll out the dough, you can proceed manually using a rolling pin: be sure to roll out very thin sheets.
Making filled pasta is much simpler than it seems, and in the end, we will have a tasty and elegant first course.
Or store them in the fridge for 1 day separated from each other.
Lay them on a bed of flour and semolina, which attract moisture.
Or freeze them, always on cutting boards, when they are hard, you can place them in plastic bags!
Here’s the link to best store fresh pasta: how to blanch fresh pasta.
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