Summary

Ingredients

• 250 g flour (pasta flour)
• 1 pinch (s) salt
• 2 egg (s)
• 2 tablespoon oil (olive oil) (or 1 )
• 1 tablespoon water (or 2 )
• 300 g salmon, smoked, in slices, which 50 for the arnish
• 0.5 ½ bunch dill
• 2 tablespoon mascarpone (or 3 , approx. 60 g)
• salt and pepper
• 1 tablespoon butter, to melt
• 1 tablespoon chives (or 2 ), cut

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Instructions

1. For the pasta dough, mix the flour with the salt in a bowl. Mix the eggs with the oil and water, add to the flour and combine everything into a smooth dough. Knead the dough vigorously on a little flour for a few minutes and beat, then cover with a damp cloth and let rest in the refrigerator for at least 30 minutes.
2. For the filling, finely chop 250 g of salmon. Finely chop the dill as well and add to the salmon. Add the mascarpone, mix everything well, then season the filling with salt and pepper. Roll out the dough in portions on a little flour 2-3 mm thin into plates (or turn through the dough machine). Place a sheet of dough each on the table and pour the filling onto the dough, teaspoon by spoon at intervals of 3-5 cm (depending on the desired size of the ravioli). Brush the gaps with water, place a second sheet of dough on top, press the sheets of dough together with your hand or wooden sticks between the filling, then cut out the ravioli. Place the ravioli side by side on a lightly floured surface and shock-freeze in the freezer for a few minutes before cooking.
3. Bring about 2 liters of salted water to the boil in a large pan, let the ravioli simmer in portions for a few minutes until they rise to the surface. Remove with a slotted spoon and arrange on a plate. Brown the butter in a pan, pour over the ravioli and sprinkle with chopped chives. Cut the remaining salmon into strips and pour over the ravioli as a garnish.
4. A mixed salad goes well with it.
5. Tip: The dough can also be prepared the day before.
6. For 2 people: Halve the ingredients or prepare the original amount and freeze one half.