Ravioli with cream cheese and salmon filling in wine sauce

Ingredients for 2 servings:

• 0.3 kg flour
• 3 eggs
• 1 tbsp olive oil
• 1 pack of frozen salmon
• 1 cup of cream
• 1 small onion(s)
• 0.2 liters of dry white wine
• 0.2 kg cream cheese
• salt and pepper
• broth, instant

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Ravioli: Pour flour onto the countertop and add the eggs to the center. Knead the dough into a pasta dough. The finished dough should not stick to your hands (if it’s too sticky, add more flour). Use a pasta machine to cut the dough into flat sheets or roll it out very thinly by hand. Cut the sheets into equal-sized rectangles (approx. 7 x 7 cm). Filling: Thaw the salmon in the microwave, then add it to a bowl with the cream cheese. Blend everything with an immersion blender until smooth. Season with salt and pepper. Spoon the mixture onto each sheet of dough using a small teaspoon, fold (but not too much) into a ravioli, and press the edges together. Bring a large pot of water to a boil and cook the ravioli (approx. 5 minutes). Sauce: Finely chop the onion and sauté in olive oil, add the white wine, and simmer. Later, add the cream and season with salt, pepper, and a little broth. Place the ravioli on the plate and pour the wine sauce over it.