Salmon Ravioli

I am coming back to make home made pasta, yes still a favorite of mine. This time we make salmon ravioli, not with smoked salmon, but with fresh salmon. The idea is that the pasta dough really has to be super thin, then the ravioli has to be frozen before cooking. Like this the inside will be warm, but not well done. It need a couple of tries to get this right, it is for sure not the easy cooking, it needs experience, patience and knowledge......but then, the ravioli is really nice too if the Salmon is well cooked, so don't worry too much about it

I try to make this dish really light, even so there is some butter in the sauce, I have omitted the cream completely. I take the leeks and onions, they get sauteed a bit in butter, then I add one cup of fish stock, I boil it up, make sure the leeks is soft. Then I add the ravioli, cook them quickly, add the tomatoes and some more butter and finish. The for the garnish I used some frisee lettuce and flat leaf parsley.

But here is the recipe

500 G All purpose flour

100 G Semolina flour

240 G Egg yolk

2 Ea Eggs whole

50 Ml Olive oil

Water

Salt

900 G Salmon fillet

100 Ml Olive oil

50 G Dill

70 G Onions, fried

200 G Leeks

200 G Tomatoes

100 G Onions

10 G Flat leaf Parsley

10 G Dill

Method for the Dough

Mix all the ingredients well

Maybe you might have to add some water

Let the dough rest overnight

Method for the filling

Cut the salmon in small cubes

Mix with olive oil, fried onions, dill, salt and pepper

Roll the dough out paper thin and cut out round ravioli

Put a bit of the salmon mix inside, close it and blanch it very quickly

Put the ravioli in ice water to stop the cooking process

Cut the leeks and onions in small pieces

Fry with a little butter

Add fish stock

Boil up and simmer till vegetables are soft

Add the ravioli, boil up quickly

Add tomato concasse, parsley, dill and and butter

Serve immediately