This summer I have been eating quite a bit of smoked salmon. It makes a great snack, sandwich addition and surprisingly a yummy filling for ravioli. If you enjoy making pasta at home I suggest you try this recipe. It only calls for a handful of ingredients, all of which are easy to find and inexpensive to buy.
The recipe below is just a small batch of only 10 ravioli, if you are cooking for a crowd just double the ingredients and it will turn out just as delicious.
Makes 10 Ravioli
8 oz of cream cheese, softened
6 oz smoked salmon, diced
2 green onion, diced
Mix the ingredients together until evenly combined. Place in the fridge until ready for use.
1/4 cup semolina flour
1/2 cup of "00" pizza flour or white flour
pinch of salt
1/8 cup water (only if needed)
Cover in plastic wrap and set aside for 30 minutes.
If you have a stand mixer, place all ingredients except the water into the mixer and turn on med/low until a ball starts for form, adding water if needed. Once the ball starts for form decrease speed to low.
Putting it all together
Flatten the dough one sheet at a time with a roller or through a pasta machine. Lay out the dough and place a small dollop of filling evenly on one side of the dough. Fold the dough over to cover the filling and cut using a ravioli stamp or pastry cutter. Set each ravioli aside and dust with flour. Carefully place the pasta in lightly boiling water, when they float they are ready (about 3-4 minutes). Remove and drain quickly. Make sure to have the sauce ready so it is warm when serving. Have some sliced lemon on hand for garnish.
I tested out two different things to toss the pasta in, one was butter and the other oil. Both were tasty but the butter won hands down! If you decide to use oil make sure to add a little extra salt or toss in some capers.
Sauce4 tbs butter
2 tbs capers
pinch of salt
Place the ingredients in a sauce pan until the butter melts. Pour lightly over the pasta and serve immediately.
|(pasta tossed in olive oil with chopped chives)|