Ravioli con salmone e ricotta
Ravioli filled with Smoked Salmon & Ricotta

About This Recipe

Are you looking for a delicious salmon recipe with a difference? If you are, you’ve found it! Here’s my ravioli filled with smoked salmon & ricotta for you to enjoy.

When I was a child, eating smoked salmon was always a massive treat because it was so expensive. It’s cheaper now, but still fantastic. Just take care when seasoning the dish because the salmon is already salty.

TwitterFacebook

6

Serves

9

Ingredients

Salmon

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

Pasta

  • 1 quantity home-made egg pasta dough
  • 2 eggs, beaten
  • 100ml extra virgin olive oil
  • Smoked paprika
  • Salt & black pepper to taste

Filling

  • 500g ricotta cheese
  • Zest of 2 unwaxed lemons
  • 300g smoked salmon, finely chopped
  • 3 tablespoons finely chopped fresh chives

Weight Converter

Found in This Book

Feast your eyes on the finest ravioli filled with smoked salmon & ricotta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

First make the filling. Place all the ingredients in a large bowl and mix together with a fork. Season with salt and pepper. Cover with cling film and refrigerate for 10 minutes.

Flatten the dough so that it can fit through the rollers of a pasta machine. Flour lightly on both sides and pass it through the machine several times, from the widest setting to the thinnest. Keep it floured at all times. If you don’t have a pasta machine, roll the pasta by hand with a rolling pin on a lightly floured surface until it is 2mm thick.

Lay the pasta sheet on a well-floured surface. Put teaspoonfuls of filling at 4cm intervals across half of it. Brush the spaces between the filling with the beaten egg. Fold the empty half of the dough over the top and press down between the mounds of filling to make self-contained parcels. Use a pastry wheel or knife to cut between the parcels, leaving a 5mm border around each one.

Cook the ravioli in a large pan of salted water for 3 minutes (doing them in batches if necessary). Drain and place on a large serving plate. Season with a little salt and pepper, drizzle over the oil and sprinkle with paprika.

Once you’re done, simply sit back and enjoy your ravioli filled with smoked salmon & ricotta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pasta Bake with Smoked Salmon, Fontina & Peas

View Recipe

Next Recipe

Butternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines Stuffed wth Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Torta di cioccolato e fragoleChocolate & Fresh Strawberry Cake

Italians from the south don’t bake cakes all that often but my sister Marcella makes this for me whenever I visit and I love it. The combination of moist chocolate cake and fresh strawberries is wonderful and I can never only have one slice; in fact there is always a fight over who gets the last piece (I normally win!) The cake is also fantastico made with raspberries!

8

Serves

11

Ingredients

Chocolate

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe