Ravioli with smoked salmon filling

Ingredients for 4 servings:

• 250 g flour (pasta flour)
• 1 pinch of salt
• 2 eggs
• 2 tbsp oil (olive oil) (or 1 tbsp)
• 1 tbsp water (or 2 tbsp)
• 300 g smoked salmon in slices, 50 g of which are for garnish
• ½ bunch of dill
• 2 tbsp mascarpone (or 3 tbsp, approx. 60 g)
• salt and pepper
• 1 tbsp butter, for melting
• 1 tbsp chives (or 2 tbsp), chopped

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

For the pasta dough, mix the flour with the salt in a bowl. Whisk the eggs, oil, and water, add to the flour, and combine everything into a smooth dough. Knead and beat the dough vigorously for a few minutes on a lightly floured surface, then cover with a damp cloth and let it rest in the refrigerator for at least 30 minutes. For the filling, finely chop 250g of salmon. Finely chop the dill and add to the salmon. Add the mascarpone and mix everything well. Finally, season the filling with pepper and salt. Roll out the dough in portions on a lightly floured surface into 2-3mm thick sheets (or run it through a dough machine). Place one sheet of dough on the table and drop the filling onto the dough, teaspoonful by teaspoonful, at intervals of 3-5cm (depending on the desired size of the ravioli). Brush the spaces with water, place the second sheet on top, press the filling together with your hand or a wooden skewer, and then cut out the ravioli. Place the ravioli side by side on a lightly floured surface and flash freeze in the freezer for a few minutes before cooking. Bring about 2 liters of salted water to a boil in a large pan, then add the ravioli in batches and let them simmer for a few minutes until they rise to the surface. Remove with a slotted spoon and arrange on a platter. Lightly brown the butter in a small pan, pour over the ravioli, and sprinkle with chopped chives. Cut the remaining salmon into strips and arrange over the ravioli as a garnish. Serve with a mixed salad. Tip: The dough can also be prepared the day before. For 2 people: Halve the ingredients, or prepare the original amount and freeze half.