Salmon ravioli

Home-made pasta with a surprise


6 servings


55 minutes


300 g   very fine wheat flour 00 type
   3   eggs
 3 spoonfuls    olive oil
200 g   fresh spinach
100 g   smoked salmon
200 g   ricotta
85 g   Parmasan cheese
2   eggs
6 cloves   garlic
80 g   butter
2 spoonfuls    olive oil
    fresh parsley



  1. Put the flour, egg, olive oil and salt into a bowl ● Attach the hook on the foodprocessor and let it work the dough at the lowest possible speed for about 10 minutes ● Leave the dough to rest in the fridge for 20 minutes ● Prepare the filling ● Wash and finely chop the spinach and salmon ● Add ricotta, eggs, Parmasan cheese, salt and pepper and mix thoroughly until all the ingredients are well combined
  2. When the dough has rested, transfer it on a lightly floured rolling board and divide into 4 parts ● With the dough rolling attachment, roll out each part until thin ● (start at speed 1 and gradually increase to 7) ● Pile the filling on the dough sheets, 2cm apart ● Cover with the other dough sheet and press the dough around the filling ● Cut out ravioli with a tracing wheel
  3. Boil the ravioli in salted water for 3 minutes ● Put butter, garlic and 2 spoonfuls of olive oil into a pan ● Heat over medium heat ● When the garlic releases the taste and smell, add ravioli in the pan so as to get them covered in butter ● Finally, powder with parsley