Tahoe recipe: Smoked salmon ravioli a savory lunch or dinner dish
August 2, 2016
SOUTH LAKE TAHOE, Calif. — This summer, I have been enjoying quite a bit of smoked salmon. It makes a great snack or addition to a sandwich, and is a very yummy filling for ravioli. If you enjoy making pasta at home, I suggest you try this recipe. It only calls for a handful of ingredients, all of which are easy to find and inexpensive to buy.
The recipe below will make a small batch of only 12 ravioli — if you are cooking for a crowd be sure to double the ingredients; it will turn out just as delicious. If this is your first time making ravioli, the instructions may be a little tricky. I recommend watching a quick tutorial online before getting started.
I also recommend using a pasta machine — a rolling pin will work but it will take a lot of work.
SMOKED SALMON RAVIOLI
Makes 2-3 servings
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8 ounces cream cheese, softened
6 ounces smoked salmon, diced
2 green onions, diced
1 small shallot, diced
Pinch of ground pepper
Mix the ingredients together until evenly combined. Place in fridge until ready for use.
1 cup semolina flour
1 cup of "00" pizza flour or white flour
Pinch of salt
2 tablespoons water (only if needed)
For the dough, place semolina and "00" flour, salt and egg into a stand mixer fitted with a dough hook. Mix on low until a ball starts to form. Add water if needed. Once a ball starts to form, stop the mixer, remove the dough and place on the counter; knead dough for five minutes. The dough shouldn't be sticky, be sure to add more flour as needed. Wrap dough with plastic wrap and rest for 20 minutes.
Cut the ball of dough in half and flatten one at a time with a rolling pin or through a pasta machine. You should finish with two pieces of dough roughly 15 inches long and five inches across. Place six heaping tablespoons of salmon filling along the lower half of the dough.
Fold the dough over to cover the filling. Moisten the dough lightly around the filling with water using your fingertip or a pastry brush. Press edges firmly to seal, then cut to create a round shape using a ravioli stamp or pastry cutter. Set each ravioli aside and dust with flour.
1/2 cup butter
2 tablespoons capers
Pinch of salt
1 lemon, sliced thin
Prepare sauce by placing the butter in a large sauce pan until it melts, add salt and capers. Carefully place pasta in lightly boiling water, when they float they are ready (about 3-4 minutes). Remove with a slotted spoon and place in the butter sauce. Make sure pasta is coated in butter and place on serving plates. Garnish with lemon.
*If you have a ravioli press, you can use it instead of following my assembly instructions.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.