This recipe kindly comes from Giorgio’s restaurant in Leeds and is my husband Peter’s favourite dish on the menu. I’m vegan so need to make a butternut equivalent.
He loves to whip it up when entertaining friends for dinner and declares it tantalising for both the eyes and the taste buds!
The tangy tomato sauce cut into the creamy, soft salmon filling.
Like the restaurant, making my own homemade ravioli, is the best option. It works much better than the shop bought lasagna sheets and tastes incredible.
And fear not…even if you’re not a natural Nigella in the kitchen, making pasta is super simple, I promise.
Just invest in a good pasta machine or if you have strong biceps, a rolling pin is equally sufficient!
Salmon Ravioli In Tomato Cream Sauce
For the pasta
- 400g Tipo ’00’ flour
- 1/2 teaspoon of salt
- 4 large free range eggs
For the ravioli filling
- 520g hot salmon fresh fillets, skin removed, over roasted and chopped.
- 2 tablespoon of ricotta cheese
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Sea salt and pepper
- Zest of one lemon
For the creamy tomato sauce
- 2 tablespoon of virgin olive oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 800g passata
- 2 teaspoon tomato puree
- 1 teaspoon dried basil
- 200ml fresh cream
- Sea salt and black pepper
Start off by making your pasta.
In a large bowl, whisk together the flour and salt with a fork. Create a deep well in the centre of the flour and crack the eggs into well.
Beat the eggs with a fork until smooth and then, using your fingers, start to slowly knead the eggs into flour until you are left with one large lump of dough.
Turn the dough onto the counter, making sure the surface is covered in flour. Turn the dough into itself until it is firm and then begin to knead the mixture until it becomes a smooth elastic ball with no air bubbles.
Start to roll your dough through your pasta machine, ensuring all surfaces are well covered in flour. Continue to change the settings on your rolling machine so the pasta sheets get thinner and thinner. Roll the pasta two or three times at each setting until you reach the desired thickness for the ravioli – usually around 1/16th of an inch or the second to last setting on the pasta machine.
Next onto ravioli filling.
Blend together the pre-cooked salmon and ricotta in a food processor. Transfer to a bowl and stir in the chives, parsley and lemon zest. Season with salt and pepper to taste.
Lay 1/2 of your pasta sheets out and at regular intervals spoon out your salmon mixture. The size of each ravioli parcel is completely down to preference, but I usually aim for 2 inch squares.
Brush the sides of the pasta with water and place your remaining sheets on top, squeezing out any air bubbles. Press together, seal and cut out the individual ravioli parcels using a pasta cutter.
Cover the ravioli with a towel to stop them from drying out while you make your sauce.
Start the sauce by heating your olive oil in a medium pan. Fry off the onion and garlic until soft and aromatic, before adding the passata, puree, basil, cream and the salt and pepper. Stir together and heat gently over a medium heat.
While the sauce is cooking, start cooking your ravioli by adding it to a large pan on a low boil. Cook for around 3-4 minutes. When cooked remove from the pan, drain away any excess water and serve with the creamy tomato sauce.
Let me know if you make it!