John Myers
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Ravioli’s with Salmon and Cream Cheese Filling
The perfect ravioli’s with salmon and cream cheese filling recipe with a picture and simple step-by-step instructions.
Pasta dough – basic recipe – without egg:
- 400 g Durum wheat flour, ground twice
- 200 ml Water
- 1 tsp Salt
Filling:
- 100 g Smoked salmon
- 80 g Creme fraiche Cheese
- Pepper from the grinder
Foam sauce:
- 50 g Spinach
- 40 g Creme fraiche Cheese
- 100 g Grated cheese
- Pepper salt
- 250 ml Cream
Ravioli’s:
- Mix all ingredients and knead with your hands to form a smooth dough. Even if at first it looks like everything will not knead, but with patience it will turn into a wonderfully smooth dough. It can’t be too dry. If necessary, add water drop by drop (!). If it is still sticky, carefully knead in the flour. Shape the dough into a ball, wrap it in foil and put it in the fridge for at least 1 hour.
Filling:
- Finely chop the salmon, mix with the crème fraîche and season with pepper.
Foam sauce:
- Puree the spinach with crème fraîche very finely. Fold in the grated cheese.
- Bring the cream to the boil, stir in the spinach mixture, season with pepper and salt and simmer a little. Take off the stove, but keep warm. Lather up with the hand blender just before serving.
Completion:
- Pass the pasta dough either through the pasta machine and roll it out about 1.5 mm thin or on a well-floured surface with the rolling pin.
- Cut out round or square. Determine the size yourself.
- Place the filling on one half of the pastry sheet. Fold the other side over and press the edges firmly with a finger or fork.
- Bring well-salted water to a boil in a larger saucepan. Let the ravioli’s simmer for approx. 2 – 3 minutes. They rise quickly. Then take it out immediately, drain well and serve on the plate.
- Pour the frothed sauce over it and decorate with a little decoration. Good Appetite.
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