Fresh laminated egg pasta filled with a ricotta and salmon base
Salmon ravioli – ingredients:
Pasta 55%: soft wheat flour type 00, durum wheat, egg 18%, water.
Filling 45%: ricotta 70% (whey, cream, milk, salt), salmon 17%, potato flakes (dehydrated potatoes (99%), spices), cream, bread crumbs (soft wheat flour type 0, yeast, salt), salt, natural seasoning, double concentrated tomato paste, pepper.
Cooking time: 3 minutes
Salmon ravioli recipe
For the filling:
250 gr. smoked salmon
500 gr. ricotta
6 tablespoons extra virgin olive oil
For fresh pasta:
300 gr. of wheat flour type 00
Prepare the dough by mixing together flour, eggs, 2 tablespoons of olive oil and a pinch of salt. Mix the ingredients well until dough is smooth and homogeneous Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, pour the ricotta cheese in a blender along with the salmon, cut into thin strips. Add chives to taste, a pinch of salt, grated nutmeg and blend everything. You will get a compound creamy and smooth.
Place in the refrigerator the cream and salmon take the dough.
Helping with the specific machine or with a rolling pin, roll out the dough to a thin sheet, which form of strips about 16 cm. Ideally dividing each strip in half lengthwise, distributed on one side, at a distance of about 3-4 inches, of the piles of filling.
Now on these folded half of dough free, you have slightly moistened with a wet brush with water. Take a slight pressure with your fingers around the piles of filling and cut the ravioli with a special wheel sprocket. As arranged the ravioli on a floured tray.
While boiled in salted water your salmon ravioli, you heat 4 tablespoons of olive oil in a pan. Add the juice of one lemon, a pinch of salt, black pepper and nutmeg. Leave a few minutes on the fire with flame adjusted to a minimum.
As soon as the ravioli are cooked, drain them, arrange them into serving platter and sprinkle with the sauce of olive oil and lemon freshly cooked.
A valuable advice: be careful in the use of salt since salmon is already salty! In preparing the dough, place the flour and beat the eggs in the hollow that you have created within it, incorporating the flour a little at a time; the oil should be added last.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.