Summary

Ingredients

For the filling:

• 2 shallot (s)
• 1 tablespoon butter
• 1 bunch dill
• 400 g salmon
• 1 egg (s)
• 1 egg white
• 2 tablespoon crème fraîche
• 1 tablespoon breadcrumbs
• salt and pepper

For the dough:

• 300 grams flour
• 3 egg (s)
• 1 pinch (s) salt
• 50 g spinach

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Instructions

1. Put the flour, eggs, spinach and salt in a bowl and create a smooth batter.
2. Peel shallots and sauté in butter until soft. Wash and finely chop the dill, chop the salmon with the hand blender. In a bowl, mix the salmon, egg, crème fraîche, shallots, dill and breadcrumbs together. Season with salt and pepper.
3. Roll out the dough and cut in half. Place the filling in small heaps on one half of the dough at a distance of approx. 10 cm. Brush the edges of the dough in between with the egg white. Place the second half of the dough on top of the first half and press the dough down firmly. Cut out the ravioli with a glass or a round cookie cutter. Let steep in boiling salted water for 5-10 minutes.