Smoked salmon and cream cheese ravioli

Ingredients for 4 servings:

• 200 g flour
• 150 g durum wheat semolina
• 3 eggs
• 1 tsp salt
• 1 tbsp olive oil
• 200 g herb cream cheese
• 200 g smoked salmon
• ½ tube(s) tomato paste
• salt and pepper
• Paprika powder
• garlic powder
• Cayenne pepper
• 1 lemon(s), zest
• butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

homemade pasta à la Silke and Basti

It works best with a pasta machine. Mix the flour, eggs, semolina, salt, and oil by hand and knead into a smooth dough. Then shape it into a sheet using the pasta machine and process it as thinly as possible (speed 5). Now cut out round circles, e.g., using a thin glass or a cookie cutter. For the filling, mix the cream cheese, tomato paste, and spices (plenty of garlic and pepper) and place 1 teaspoon of filling and 1 small piece of salmon on each sheet of dough. Then place a second sheet of dough on top and press the edges down firmly with a fork. Repeat this process for all the dough. Now cook the ravioli in plenty of boiling water for about 8 minutes. Important: remove one and cut a small one to check if the dough is cooked through. Otherwise, cook longer. Finally, remove the ravioli from the water and toss in a pan with hot butter. Grate the lemon zest onto the ravioli and continue to tossing, lightly browning.