John Myers
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Ravioli with Salmon and Ricotta Filling
The perfect ravioli with salmon and ricotta filling recipe with a picture and simple step-by-step instructions.
pasta dough
- 300 g Flour
- 200 g Durum wheat semolina
- 5 Eggs
- 3 tbsp Olive oil
- 2 tsp Salt
filling
- 375 g Ricotta
- 250 g Smoked salmon
- 0,5 bunch Dill
- 1 Shallot
- 1,5 Clove of garlic
- 0,5 Lemon untreated
- 4 tsp Cream of horseradish
- For the pasta dough, mix the flour, durum wheat semolina and salt well. Gradually add the eggs and roughly mix everything with a wooden spoon. Finally add the olive oil and knead into a smooth dough with your hands. The dough should rest in the refrigerator for at least 45 minutes.
- Cut the smoked salmon into small pieces for the filling. Also finely chop the shallot, garlic and dill. Then mix everything together (smoked salmon, shallot, garlic, dill, ricotta, creamed horseradish) to a mass. Mix in the zest of half a lemon and its juice as well. Season to taste with pepper and salt (do not use too much salt as the smoked salmon is already salty!).
- Roll out the pasta dough thinly using a pasta machine or by hand. I used my pasta machine (see picture 4) to fill the ravioli because it has an extra attachment for it. If you don’t have a pasta machine, you can simply cut out circles with a glass. Place about 1 teaspoon of the filling in the middle and close the circle. Prick the edge with a fork so that no filling can escape.
- Cook the ravioli in boiling salted water for 3-4 minutes. I served it with sage butter (just heat butter in a pan and add chopped sage). You can of course also serve a spinach sauce or a pesto (dill pesto goes very well) with it.
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