Smoked Salmon Ravioli
Ingredients:
For the pasta
1-1/2 cups flour
2 eggs
For the filling
4oz Alaska Smokehouse Smoked Salmon, skin removed and flaked
3/4 cup ricotta
1 teaspoon fresh parsley, finely chopped
For the sauce
2/3 cup heavy cream
1-2 tablespoons lemon juice
Salt & Pepper to taste
Fresh parsley for garnish
Basil, finely diced for garnish (optional)
Parmesan Cheese, grated (optional)
Procedure:
For the pasta
On a large clean cutting board or countertop, add the flour and create a mountain with the flour.
Turn the mountain into a volcano by creating a hole in the top of the mountain.
Crack the eggs and add them to the hole along with a pinch of salt, making sure to remove any shell pieces that might fall into the flour.
Mix the eggs with a fork slowly, incorporating small amounts of the flour at a time until it is all mixed together.
When most of the flour is added, it will be very hard to keep mixing with the fork, so you'll need to switch to kneading the dough with your hands.
Knead the dough for 10-15 minutes until it is smooth and elastic. You will probably need to add a dusting of flour to the cutting board or counter-top to help prevent to dough from sticking during this process.
Once it is smooth and elastic, cover with plastic wrap and rest for 10 minutes while you make the filling.
For the filling
Mix the smoked salmon and the ricotta in a bowl until finely mixed.
Add Salt & Pepper to taste, then add in the chopped parsley and mix again.
Making the ravioli
Remove the plastic wrap from the dough and cut it into 4 equal parts.
Remove one part and recover the other 3. Roll that piece of the dough with a rolling pin or a pasta roller until it gets very thin, almost translucent.
Set that piece aside, then repeat that process with the other 3 pieces.
Using a teaspoon, put several dollops of filling, equally spaced about 1" to 2" apart, in the center of the dough. Repeat with a second sheet of dough.
Brush around each dollop of filling with water, then cover the filling with sheet of dough.
Pinch with your finger starting from one side and slowly work around each dollop of filling to seal the dough and remove any air.
Cut the ravioli, then press again to make sure the edges are sealed. Set sealed and cut ravioli on a clean kitchen towel.
Once all the ravioli are cut, bring a large pot of water of salted water to boil.
Slowly add ravioli one by one to the boiling water, being careful not to cut or accidentally open them.
Cook for 3-4 minutes or until al dente.
In a separate pan, add the cream and lemon juice and simmer on medium heat until hot. Season with salt and pepper.
Once the ravioli are cooked, add them to the lemon cream sauce and add the chopped basil and parsley. Can be topped with grated parmesan cheese if desired.
