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

Discuss This Recipe

More RecipesGet Inspired

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Torta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding

To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...

6

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Bucatini with eggs, pancetta and Pecorino RomanoBucatini alla Carbonara

This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon...

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Linguine Alla AmatricianaLinguine With Cherry Tomatoes, Pancetta And White Wine

With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.

4

Serves

10

Ingredients

Pork

Main Ingredient
View Recipe