Smoked Salmon and Cream Cheese Ravioli
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 150 g durum wheat semolina
- 3 egg (s)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 200 g herbal cream cheese
- 200 g smoked salmon
- 0.5 tube ½ tomato paste
- salt and pepper
- Paprika powder
- Garlic powder
- Cayenne pepper
- 1 lemon (s), which the zest
- butter
Print Recipe
Pin Recipe Instructions
- It works best with a pasta machine.
- Mix the flour, eggs, semolina, salt and oil with your hands and knead into a homogeneous dough.
- Then shape into a plate with the pasta machine and process as thinly as possible (level 5).
- Now cut out round circles, e.g., with a thin glass or a cookie cutter.
- For the filling, mix the cream cheese, tomato paste and spices (lots of garlic and pepper) and put 1 teaspoon of the filling and 1 small piece of salmon on each sheet of dough. Then place a second sheet of dough on top and press the edges very well with a fork. Do this with the whole dough.
- Now cook the ravioli in enough boiling water for about 8 minutes. Important: take it out and cut one to see if the dough is through. Otherwise cook longer.
- Finally, take the ravioli out of the water and toss in a pan with hot butter. Grate the lemon zest on the ravioli and toss again, frying lightly.
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