Ravioli with Cream Cheese – Salmon Filling in Wine Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.3 kg flour
- 3 egg (s)
- 1 tablespoon olive oil
- 1 packet salmon, frozen
- 1 cup cream
- 1 small onion (s)
- 0.2 liters white wine, dry
- 0.2 kg cream cheese
- salt and pepper
- Broth, instant
Print Recipe
Pin Recipe Instructions
- Ravioli:
- Pour the flour on the worktop and place the eggs in the middle. Knead the whole thing into a pasta dough. The finished dough must not stick to the hands (if too sticky, add flour). Process the dough into flat plates with the pasta machine or roll out very thinly by hand. Now cut squares of the same size (approx. 7x7cm) from the dough sheets.
- Filling:
- Thaw salmon in the microwave, then place in a bowl with the cream cheese.
- Process the whole thing into a mass with the hand blender. Season to taste with salt and pepper.
- Put the mixture with a small teaspoon on the individual dough sheets, fold (not too much) into a ravioli and press the edges together.
- Bring plenty of water to a boil in a large saucepan and cook the ravioli in it (approx. 5 minutes).
- Sauce:
- Cut the onion into very small pieces and sauté in olive oil, add the white wine and simmer. Later add the cream and season with salt, pepper and a little bouillon.
- Place the ravioli on the plate and pour the wine sauce over them.
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