Ravioli di Salmone Affumicato e Gamberi

Smoked salmon and prawn ravioli

The filling of smoked salmon, prawns and ricotta is just perfect for fish lovers as it’s the right balance of smokiness and lightness (especially after the excesses of Christmas Day)!

This is one of my favourite ravioli to make - and then devour! I served mine with a lovely creamy caper and chive sauce that really compliments the dish.

This is a super-tasty recipe for Boxing Day. I made this ‪for dinner tonight‬ using my homemade (egg-less) pasta.

Mangia, mangia! 👩🏻‍🍳

Ravioli di salmone affumicato e gamberi recipe:

Makes about 32 ravioli and serves 4 people

Pasta dough:
150g 00 flour or plain flour
50g fine semolina
100-120ml warm water

Filling:
150g cooked prawns
150g smoked salmon
125g ricotta cheese
1 tbsp chopped chives
pepper

Creamy caper and chive sauce:
30g butter
2tbsps caper - 1 tbsp chopped for the sauce & the rest left whole for garnish
150 ml single cream
Lemon juice
2tbsps chopped chives - reserve some for garnish
Splosh of white or rose wine (optional)
Seasoning

1. To make the pasta dough combine the flour and semolina on a clean surface then add the warm water a little at a time until you form a dough. Note you may not need all of the water
2. Knead the dough for about 5-10 minutes until it’s smooth and no longer sticky. Leave to rest for at least 30 minutes at room temperature covered in cling film.
3. For the filling, add half of the smoked salmon, prawns and all the ricotta to a blender and blend to form a paste.
4. Roughly chop the remaining smoked salmon and prawns, add everything to a bowl with the chives and season with pepper only, mix well and chill in the fridge until needed.
5. Divide your pasta dough into 4. Either using a pasta machine, roll out the pasta, beginning with the widest setting (0) and finishing with the second narrowest (5/6). Or just roll out the dough thinly using a rolling pin on a floured surface.
6. Now either make the ravioli using a “ravioli making set” (which is what I used) or by hand cutting circles out of the dough using a cutter or a glass add the filling brush the edge with water then add 2nd round of dough on top and using a fork to crimp the edges to seal.
7. Either way use less than 1 tsp of filling rolled in a ball for each ravioli sealing with water ensuring its enclosed and there are no air gaps.
8. Place the ravioli on a large tray that’s coated in semolina ready for cooking.
9. Bring a large pan of salted water to the boil add the ravioli and simmer for 3-4 minutes. My tip is to test one to ensure it’s cooked al dente.
10. In the meantime make the sauce; melt the butter, add chopped capers, add a splosh of wine mixing all the time. Add a couple of tablespoons of lemon juice then pour in the cream and chives then check the seasoning and add accordingly. Simmer gently until ravioli is ready.
11. To serve add the ravioli to each plate and soon over the sauce and sprinkle over the remaining chives and capers.