Pfungstädter Asparagus on Grilled Salmon with Salmon Ravioli

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.