John Myers
Pfungstädter Asparagus on Grilled Salmon with Salmon Ravioli
The perfect pfungstädter asparagus on grilled salmon with salmon ravioli recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus
- 1 kg Salmon fillet
- 300 g Frozen salmon
- 1 tbsp Lemon juice
- 150 ml Cream
- 100 g Flour
- 100 g Durum wheat semolina
- 2 Pc. Eggs
- Salt and pepper
- Water
- Put the flour, durum wheat semolina, eggs and salt in a mixing bowl and knead vigorously until a homogeneous dough is formed (add a few teaspoons of water if necessary). Let the dough rest in the refrigerator for at least 1 hour.
- In the meantime, make the salmon farce. To do this, the thawed salmon fillet is cut into small pieces. Cut the debarked toast into small pieces and then put both in a blender. Add salt, pepper and lemon juice and chop at high speed. Add the cold cream while mixing and then season to taste. Put the farce in the refrigerator.
- The pasta dough is rolled out into thin sheets using a pasta machine. Cut out round dough slices with a small mold (diameter approx. 10 cm). About 1 teaspoon of salmon sauce is placed in the middle of the dough slices. The edge is moistened with a little water and folded up. The edges can be pressed in place with a fork. The ravioli are cooked in boiling water for about 2 minutes.
- The peeled and cleaned asparagus is cooked as usual. Salt and grill the salmon fillets. Serve the salmon, asparagus and the ravioli together.
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