Salmon Ravioli Recipes

RICOTTA AND SMOKED SALMON RAVIOLI

Steps:

• Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the ravioli.
• In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.
• Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.
• When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.
• Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes. Just enough time to make the filling.
• Finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.
• Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the others again with the plastic wrap.
• With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.
• Proceed with the same process also for the rest of the dough.
• With a teaspoon or a sac-a-poche place the filling in the center, brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.
• Cut the ravioli, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.
• Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.
• Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente).
• Meanwhile in a pan bring to simmer the cream and squeeze in it the lemon juice, season with salt and pepper.
• When the ravioli are cooked, add them to lemon cream sauce and finally add the chopped chives and parsley.

CREAMY TUSCAN SALMON WITH LOBSTER RAVIOLI

Steps:

• Heat oil in large skillet over medium-high heat. Rinse and pat dry salmon. Season with salt, pepper, and garlic powder all over. Sear in hot pan, flesh-side down first, if using Salmon with flesh, in not bottom side down. Cook 5 minutes per side, or until flesh changes color half way up fillet. Once cooked, remove from the skillet and set aside.
• Melt butter in the same skillet. Saute garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off the bottom of the pan. (Now is the time to cook your ravioli if making with this dish)
• Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
• Add Parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
• Add the salmon and cooked lobster ravioli into the pan, sprinkle with chopped parsley. Taste test sauce and adjust with salt and pepper, if needed.

CRAB AND SALMON RAVIOLI

Steps:

• Lightly sprinkle large baking sheet with flour. Bring medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool.
• Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)
• Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.
• Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.

SMOKED SALMON RAVIOLI

Steps:

• To make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. Pour the beaten eggs and yolks into the well and slowly pull the flour into the eggs until it is all incorporated.
• Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine.
• For the mousse, puree the smoked salmon and eggs together until smooth. Slowly add the cream, pepper, and chives.
• Assemble the raviolis on a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush egg wash on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut raviolis apart and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes.
• For the sauce: While the ravioli cooks, add to each of 8 fireproof plates 1 oz gruyere cheese and 1/8 cup cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 oz. more gruyere on top. Place this under a broiler until the cheese browns lightly.