Ravioli with salmon, ricotta cheese and fresh aromatic herbs
Ravioli with salmon, ricotta cheese and fresh aromatic herbs are a first course of homemade pasta; a recipe based on classic egg pasta dough, with a filling that combines fish and vegetables, for an elegant and delicate result. A recipe suitable for a festive table or a dinner with guests; the proposed dressing, made with butter and pink pepper, has been designed to enhance the filling without overwhelming its flavor. If you love homemade pasta, ravioli with salmon, ricotta cheese and fresh aromatic herbs is a must try recipe.
How to prepare ravioli with salmon, ricotta cheese and fresh aromatic herbs
Collect the flour in a bowl, make a small cavity and open the eggs in the center 1. Start mixing with a fork and then continue kneading with your hands, transferring to a lightly floured work surface.
Collect the flour in a bowl, make a small cavity and open the eggs in the center 1. Start mixing with a fork and then continue kneading with your hands, transferring to a lightly floured work surface.
As soon as the dough is firm and elastic (if necessary add a teaspoon of water), form a ball and place it in a bowl 2. Cover with a clean cloth and let rest for 30 minutes.
As soon as the dough is firm and elastic (if necessary add a teaspoon of water), form a ball and place it in a bowl 2. Cover with a clean cloth and let rest for 30 minutes.
Blanch the salmon a few minutes, drain and set aside. Collect the well-drained ricotta cheese in a bowl and add the salmon flaked with your hands 3. Then add the spinach chopped with a knife, a pinch of salt and a dash of pepper. Then mix.
Blanch the salmon a few minutes, drain and set aside. Collect the well-drained ricotta cheese in a bowl and add the salmon flaked with your hands 3. Then add the spinach chopped with a knife, a pinch of salt and a dash of pepper. Then mix.
Roll half the dough into a 2-3 mm thick sheet. Then take one nut at a time of filling and place it on the sheet, taking care to leave a regular interval between one filling and another. Finally, moisten the edges of the pastry with a brush wet with water 4.
Roll half the dough into a 2-3 mm thick sheet. Then take one nut at a time of filling and place it on the sheet, taking care to leave a regular interval between one filling and another. Finally, moisten the edges of the pastry with a brush wet with water 4.
Roll out the second portion of dough and lay it on the first. Then, with the prongs of a fork, prick the surface near the filling 5 and, finally, press the edges of each ravioli making them adhere well.
Roll out the second portion of dough and lay it on the first. Then, with the prongs of a fork, prick the surface near the filling 5 and, finally, press the edges of each ravioli making them adhere well.
Give shape to the ravioli with a smooth or notched wheel and arrange them gradually on a floured cutting board 6. Then boil them in boiling salted water, drain and sauté them in a pan with butter, pink pepper and a few tablespoons of cooking water. Serve immediately.
Give shape to the ravioli with a smooth or notched wheel and arrange them gradually on a floured cutting board 6. Then boil them in boiling salted water, drain and sauté them in a pan with butter, pink pepper and a few tablespoons of cooking water. Serve immediately.
Preservation
If you want to prepare the egg pasta dough in advance you can preserve it for 12 hours in the refrigerator on a tray sprinkled with flour, taking care not to crush the ravioli and covering them with breathable kitchen paper. After cooking, however, it is preferable to eat them immediately so as not to lose their fragrance.
