Indulge in the exquisite flavors of these homemade smoked salmon ravioli. Delicate pasta sheets filled with a creamy and smoky salmon filling, served in a luscious tomato cream sauce. This recipe is perfect for a special occasion or when you want to treat yourself to a gourmet meal. Follow these easy steps to create this mouthwatering dish that will impress your guests or simply satisfy your cravings. Prepare to be amazed!
Ingredients
- For the Pasta Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs, beaten
- For the Filling:
- 8 ounces smoked salmon, finely chopped
- 8 ounces ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- Zest of 1 lemon
- Salt and pepper to taste
- For the Tomato Cream Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish
Directions
- In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and pour in the beaten eggs. Gradually mix the flour and eggs together until a dough forms. Knead the dough for about 10 minutes, or until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- In a separate bowl, mix together the smoked salmon, ricotta cheese, Parmesan cheese, chopped dill, lemon zest, salt, and pepper. Set aside.
- On a lightly floured surface, roll out the pasta dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of approximately 3 inches in diameter. Place a small spoonful of the salmon filling in the center of each circle.
- Fold the pasta circle in half to enclose the filling, then press the edges to seal the ravioli. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Stir in the diced tomatoes and cook for 5 minutes. Then, using an immersion blender or a regular blender, puree the mixture until smooth.
- Return the tomato sauce to the pan and add the heavy cream. Simmer for an additional 5 minutes, or until slightly thickened. Season with salt and pepper to taste.
- To serve, place a few cooked ravioli on each plate and spoon the tomato cream sauce over them. Garnish with fresh dill and some extra grated Parmesan cheese, if desired.
- Enjoy your homemade smoked salmon ravioli!
