The ravioli stuffed with salmon are a tasty preparation of fish, perfect for summer and for important occasions. A dish to celebrate events, to do at home with a long recipe that will give you great satisfaction.
The preparation of ravioli is classic, and for the sauce we chose lemon juice, to make the dish even fresher. Alternatively, in winter, you can choose cream, or the classic butter and sage. For this dish, seasoned with lemon, the ideal wine is a Vermentino di Liguria, citrine and fresh, quite aromatic.
Instructions
- Start from the dough. Take the flour and start sifting it in a bowl (1), adding a pinch of salt (2). Then take the eggs and open them in a small bowl (3), so that you can remove any splinter of shell that eventually ends up in the albumen.
- With a fork, whisk the eggs (4) and pour them into the bowl (5), together with the flour, where you first made a hole in the center. Then start to knead the ingredients with your hands (6), moving the flour from bottom to top, on the eggs, continuously.
- When the ingredients are combined, flour a large wooden chopping board (7), and lay the dough, to work it with both hands (8). You have to knead it again, for about a quarter of an hour, so that it becomes compact and homogeneous, very solid but elastic. Flour the bowl again and put in the dough (9) to rest, covering with a clean cloth. The dough should remain still for about half an hour.
- Start preparing the salmon fillet. With a knife, help remove the skin (10) from the fillet, and then cut it into very small pieces (11), to put aside on a saucer (12).
- Now pour three or four tablespoons of extra virgin olive oil (13) in a pan, and let them heat over medium heat. Then add the pieces of salmon (14), to cook for five minutes, stirring them continuously (15) to give it a uniform color.
- Then add salt (16), stir and turn off the heat. Put the salmon in a saucer (17), and leave the pan greased with oil separately, to use it later. Meanwhile, transfer the ricotta into a tall container (18).
- Now wash the chives (19) and then place it on the cutting board to chop it (20). Put it on a saucer (21).
- Then transfer the chives into the container (22) with the ricotta, then grate the Parmesan cheese (23) and transfer it to the ricotta cheese (24).
- Now put the salmon (25) together with the ricotta, and then start blending (26) to create a compact, consistent and thick cream. Then resume the dough (27).
- On a floured wooden cutting board place the dough, and cut it into four or six pieces (28). Each piece should be rolled and stretched on the chopping board under the hands (29), to make a large cigar, which then goes further with the rolling pin (30), passing it over and over to flatten it into a thin sheet.
- Now you can pass each single dough in the roller machine (31), placing the thickness at number 2. Repass the sheets several times, until they are very thin, laying them back on the cutting board (32). Then start cutting the sheets with the wheel, first on the short side (33), to do it straight.
- Then cut the long side (34), so as to make the rectangles very precise, and long. Resume the filling and with a teaspoon, make a precise small portion. At an inch from the short side, put a teaspoon of stuffing (35), continuing along the entire sheet at intervals of one centimeter. When you have filled the pastry with small fillings, lightly wet all the edges with a brush soaked in water, and the parts between the fillings. Then take another sheet and place it on top of the one with the fillings (36).
- Now, with your fingers, crush the ravioli around the filling (37) and on the edges, to close and seal them, letting go out all the air. With the wheel cut between the fillings (38) to obtain the individual ravioli, to be placed on the floured table (39). Leave them aside and start the seasoning. Put also a pot full of salted water on the fire, for cooking the pasta.
- Wash the lemons (40) and dry them. Then scratch the peel (41), keeping it aside, and cut the lemons into two halves (42).
- Squeeze the lemons (43) with the citrus squeezer and leave the juice separately (44). Take back the greased pan of cooking oil of salmon, add two more tablespoons of oil (45) and heat over medium heat.
- Once the oil is hot, add the lemon juice (46) to the pan and heat. Meanwhile, put the ravioli in boiling water (47) to cook for about 7 minutes. When cooked, take them with a ladle (48), letting them drain a few seconds.
- Transfer the ravioli to the pan (49) and raise the heat to maximum, to condense and absorb the lemon juice. Stir, and when a deep cream has formed, turn off the heat. Add the grated lemon peel (50) and a sprinkling of freshly ground black pepper (51). Serve immediately on the table.
