Ravioli with Salmon Filling in Warm Tomato Oil
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour
- 2 egg (s)
- 2 tablespoon olive oil, up to 3
- 0.5 teaspoon ½ salt
For the filling:
- 125 g salmon fillet (s)
- 2 tablespoon sour cream
- 0.25 ¼ bunch parsley, smooth
- 6 basil leaves
- 0.5 ½ lemon (s), grated
- salt
- Ground pepper
- Cayenne pepper
- Oil (tomato oil):
- 300 g tomato (s)
- 4 tablespoon olive oil, very good (cold-pressed)
- 3 basil leaves
- 1 tablespoon lemon juice
- salt
For the set:
- Ground pepper
- basil
Print Recipe
Pin Recipe Instructions
- Use the food processor to process the ingredients for the dough into a smooth dough (knead for approx. 3 minutes). Wrap the dough in cling film and refrigerate for about 1 hour.
- Peel and core the tomatoes and cut into small cubes. Pour the olive oil and lemon juice over the diced tomatoes in a bowl and season with salt. Add the whole basil leaves to flavor. Cover the bowl with cling film and set aside to draw through (approx. 45 minutes).
- For the filling, cut the salmon fillet into small cubes and place in a blender with all the other ingredients and puree to a smooth mass. Pour the mixture into a piping bag and place in the refrigerator.
- Roll out the dough thinly with the pasta machine or with the rolling pin in two approximately equal lengths. Use the piping bag to place small heaps of the mixture (approx. 1 teaspoon in size) at regular intervals (at least 6 cm around it) on one half of the dough. Brush the other half of the dough with a little water, place the wet side down on the first half of the dough and gently press the spaces between them. Make sure that no air is trapped if possible. Cut out the ravioli with a round mold (glass or cookie cutter with a diameter of at least 4 cm). Press down the edges of the ravioli again well so that the filling does not run out during cooking. Put the ravioli in boiling salted water for about 3 minutes.
- In the meantime, heat the tomato oil slightly in a saucepan (do not boil!).
- When the ravioli float to the surface, they`re done. Spread the ravioli on preheated plates, pour the warm tomato oil over them (remove the pickled basil leaves beforehand) and garnish with ground pepper and fresh basil leaves.
- These ravioli taste wonderful as a stand-alone dish but also excellent as a side dish to a roasted wild salmon fillet!
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