Smoked Salmon & Goat Cheese Ravioli w/ Lemon Butter Dill Sauce
Prep Time: Appox 2 Hours Cook Time: 10 Min
Ravioli:
- 200g All-Purpose Flour
- 200g Semolina Flour
- 3 Eggs
- 1 Egg Yolk
- 20ml of Water (As Needed)
- 1 Tablespoon Olive Oil
- Place flour mix on the counter creating a well in the center of the flour.
- Drop eggs into the well, using a fork or hand break the yolks and mix the eggs slightly.
- Add olive oil to the egg mixture and combine.
- Slowly incorporate the flour into the egg mixture adding water as needed to create a firm stiff dough.
- Knead dough well, until smooth; wrap in plastic wrap and allow it to rest at room temperature for 15-30 min.
- 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)
- Place 1/2 teaspoon of filling into sheet. Use water to coat the area around the filling to allow the top sheet to stick.
- Remove all the air from around the filling being careful not to poke holes in the dough.
- Place finished ravioli on parchment paper and freeze for approximately 5-10 min. Store in ziplock bags in the freeze until ready to use
- 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
- Peel and boil red potatoes in water until soft enough to mash.
- Well potato’s are boiling lightly sauté green onion in about 20g of butter.
- Remove Skin from Salmon and place in a good processor for later.
- Once potato’s are cooked mash with a fork and add green onions. Allow to cool completely.
- Once cooled add potato mixture to food processor, add pink peppercorn, salt, olive oil and goat cheese. Pulse until paste forms.
- 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)
- Slowly melt butter in pan over Medium-Low
- Once melted add Pink Peppercorn, Dill, lemon juice and olive oil.
- Turn heat up to Medium and allow the butter to slightly brown.
- Remove from heat and spoon immediately onto fresh made ravioli.
- Garnish with Parmesan cheese and red pepper flakes (Optional)