Delicious Smoked Salmon Ravioli Recipe

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

1. 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.
2. In a separate bowl, mix together the smoked salmon, ricotta cheese, Parmesan cheese, chopped dill, lemon zest, salt, and pepper. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Enjoy your homemade smoked salmon ravioli!

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