Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.