Smoked Salmon Ricotta Truffles 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.

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

SMOKED SALMON RICOTTA TRUFFLES

Steps:

• stir together the mascarpone, ricotta, capers, salmon and 1/4 cup each of the parmesan and dill.
• refrigerate for 20 minutes.
• using two spoons, form the mixture into 1 inch balls and roll half in the remaining parmesan and the other half in the remaining dill.
• chill until firm, approximately 10-15 minutes.
• serve.
• prep time includes all the chilling time.