Ravioli with Salmon Cream Cheese Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 4 egg (s)
- 1 teaspoon salt
- 1 tablespoon olive oil
- some water, lukewarm, possibly
- 200 g smoked salmon
- 150 g herbal cream cheese
- 150 g cream cheese with arlic
- 1 onion (s)
- salt and pepper
- Salt water
- Flour for the work surface
- Parmesan
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from the flour, salt, olive oil and all the eggs. If the batter is too firm, add a little lukewarm water. Divide the dough into 2 balls and wrap each one in cling film. Then let the dough rest in the refrigerator for at least an hour.
- Mix the 2 types of cream cheese in a bowl. Dice the salmon and onion and fold in carefully. Season to taste with pepper and a little salt or herb salt.
- Roll out the dough thinly (approx. 2 mm) on a floured work surface. Cut out circles with a ravioli or pasta maker, or alternatively with a water glass. Put about 1 teaspoon of the filling on each dough circle and fold up. Press the edges into place with a fork.
- Bring plenty of salted water to the boil and add the ravioli in portions. Depending on the size of the ravioli, simmer for about 2 to 10 minutes. You have to swim on the surface.
- Place the ravioli on preheated plates and grate the fresh Parmesan cheese on top. If you like, you can add a piece of butter over the hot ravioli or serve with a tomato sauce.
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