Salmon-filled ravioli in tomato cream sauce

Ingredients for 2 servings:

• 150 g semolina (durum wheat semolina)
• 150 g flour
• 1 tsp salt
• 3 tsp olive oil
• 3 m.-sized eggs
• some water
• 2 salmon fillets (frozen), thawed, cut into pieces
• ½ small lemon(s), untreated, juice and zest
• 2 tbsp cream cheese with garden herbs
• 3 tbsp mascarpone
• 1 tsp dill, possibly frozen
• some salt and pepper
• ½ m.-large onion(s), red, finely chopped
• ½ garlic clove(s), finely chopped
• 2 small cans of tomato paste
• 1 large can of tomatoes, peeled
• 1 cup of cream
• possibly sugar
• Broth, granulated
• Water (salt water)
• some butter
• some parsley or basil
• Parmesan, sliced

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Mix the semolina with the flour and pour it onto the countertop. Form a well in the center. Crack the eggs into it, then add the salt and olive oil. Knead the dough for at least 10 minutes until it forms a dough. If the dough is too sticky, add a little more flour or semolina; if it’s too dry, add a little more water. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least two hours, or preferably overnight. Roll out the dough into thin sheets using a pasta machine, dusting it well with flour. For the filling, combine all the ingredients, from salmon fillets to dill, in a tall mixing bowl with an immersion blender. Season with salt, pepper, and, if desired, a little granulated stock. Reserve some of this mixture (it will be used later for the sauce). Drop the filling in dollops onto one sheet of pasta, brush the second sheet with beaten egg, and place it, egg-side down, on top of the sheet with the filling. Then use a ravioli cutter to cut out the dumplings. Place them in batches in boiling salted water. The ravioli only need about 3-4 minutes in boiling salted water to cook. When they rise to the top, they are done. For the sauce, sauté the onions in olive oil and a little butter until translucent, then add the garlic and sauté. Add the tomato paste and fry briefly. Deglaze with the cream and reduce the heat to low. Puree the canned tomatoes, pass them through a sieve and add them. Bring the whole thing to a boil. Take about 2 ladles of this sauce and puree it with the rest of the salmon filling in a tall mixing bowl. Return this mixture to the sauce. Season to taste with salt, pepper and a little lemon juice if desired. You can also add a little sugar. Remove the cooked ravioli from the water and place in a bowl. Add a little butter and a little of the cooking water, season with salt and toss to coat. Then place the ravioli on warmed plates and smother them thickly with the tomato sauce. Sprinkle with some finely chopped parsley or basil and finish with shaved Parmesan cheese.