John Myers
Ravioli with Salmon Filling
The perfect ravioli with salmon filling recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 4 Pc. Egg yolk
- Salt
- Water as needed
- 1 Pc. Zucchini
- 250 g Skinless salmon fillet
- 100 g Creme fraiche Cheese
- 1 tbsp Salt and pepper
- Butter
- Make the pasta dough from flour, egg yolk, salt and a little water. Finely dice the zucchini and sauté briefly in butter. Cut the salmon into 1 cm cubes and place in the freezer for about 30 minutes. Puree the frozen salmon with creme fraiche, add the zucchini cubes and season with salt and pepper. Roll out the dough thinly, put 1 teaspoon of the filling on top, cut out and fold up. Let it steep in boiling salted water for about 5 minutes. Serve with melted butter.
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