Summary

Ingredients

• 250 g douh (pasta douh), rolled out
• 200 g salmon, cooked (leftovers)
• 150 g ricotta
• 0.5 ½ lemon (s), grated zest
• salt and pepper
• 1 teaspoon butter
• 0.5 ½ lemon (s), grated zest
• 1 tablespoon onion (s), finely chopped
• 0.5 dl ½ vegetable stock
• 1 dl cream
• 0.5 ½ bunch basil, finely chopped
• pepper
• dill

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Instructions

1. For the ravioli filling, mash the salmon with a fork. Mix in the ricotta and lemon zest. Season to taste with pepper, salt and dill. Lay out half of the pasta dough on the work surface. Using a teaspoon, remove the nut-sized heaps from the filling and spread them regularly on the pasta dough. Brush the gaps sparingly with water. Put the second sheet of dough on top and lightly press the gaps with your hands. Cut or cut out the ravioli with a pastry wheel. Place on a wooden board until further processing.
2. For the sauce: melt the butter in a pan. Steam the onion and lemon zest. Deglaze with the stock and cream. Season with pepper and, if necessary, a little salt. Let simmer gently.
3. Cook the ravioli in a large pan in salted water for 7 minutes. The water should only boil slightly and should not bubble under any circumstances.
4. Mix the chopped basil into the sauce before serving. Serve with grated Parmesan if you like.