Homemade Ravioli

Smoked Salmon & Goat Cheese Ravioli w/ Lemon Butter Dill Sauce


Ravioli:

  • 200g All-Purpose Flour
  • 200g Semolina Flour
  • 3 Eggs
  • 1 Egg Yolk
  • 20ml of Water (As Needed)
  • 1 Tablespoon Olive Oil
  1. Place flour mix on the counter creating a well in the center of the flour.
  2. Drop eggs into the well, using a fork or hand break the yolks and mix the eggs slightly.
  3. Add olive oil to the egg mixture and combine.
  4. Slowly incorporate the flour into the egg mixture adding water as needed to create a firm stiff dough.
  5. Knead dough well, until smooth; wrap in plastic wrap and allow it to rest at room temperature for 15-30 min.
  6. After 15-30 min divide dough into four equal parts. Roll dough into sheets that are approximately 1/8” thin (Should be able to see your hand through the dough, I use a kitchen aid pasta roller, but can he done by hand)
  7. Place 1/2 teaspoon of filling into sheet. Use water to coat the area around the filling to allow the top sheet to stick.
  8. Remove all the air from around the filling being careful not to poke holes in the dough.
  9. Place finished ravioli on parchment paper and freeze for approximately 5-10 min. Store in ziplock bags in the freeze until ready to use
  10. NOTE: Ravioli can be cooked immediately, place in a pot of boiling water and cook for 4-5 min. Ravioli will float to the top when done.

Filling:

  • 600g Smoked Salmon
  • 100g Goat Cheese
  • 1/4 Cup Green Onion (Chopped)
  • 3-4 Red Potato’s (Cooked)
  • Pink Peppercorns to Taste
  • Kosher Salt to Taste
  • 20g Butter
  • 1 Tablespoon Olive Oil
  1. Peel and boil red potatoes in water until soft enough to mash.
  2. Well potato’s are boiling lightly sauté green onion in about 20g of butter.
  3. Remove Skin from Salmon and place in a good processor for later.
  4. Once potato’s are cooked mash with a fork and add green onions. Allow to cool completely.
  5. Once cooled add potato mixture to food processor, add pink peppercorn, salt, olive oil and goat cheese. Pulse until paste forms.
  6. Refrigerate Mix until pasta dough is ready to use.

Sauce:

  • 1/2 Stick Salted Butter
  • Pink Peppercorn to Taste
  • Juice from 1/2 Lemon
  • 1 Teaspoon Fresh Dill
  • 1 Teaspoon Olive Oil
  • Parmesan Cheese (Garnish)
  • Red Pepper Flakes (Garnish)
  1. Slowly melt butter in pan over Medium-Low
  2. Once melted add Pink Peppercorn, Dill, lemon juice and olive oil.
  3. Turn heat up to Medium and allow the butter to slightly brown.
  4. Remove from heat and spoon immediately onto fresh made ravioli.
  5. Garnish with Parmesan cheese and red pepper flakes (Optional)

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