Salmon Ravioli

Try making your own homemade pasta in a delicious lemon cream sauce and it will be a sure hit at your next dinner party.

This dish is super delicious and easy to make, however your guests will think you have spent hours slaving away in the kitchen preparing this restaurant quality dish. Serve this at your next dinner party and your friends will be very impressed with this culinary delight

Homemade Ravioli

You can choose to make your own ravioli if you wish, or if you are short on time for this recipe, store bought ravioli is still very good quality and works perfectly well in its place. If you do have the time to create your own ravioli it is not difficult to make, and if you do not have a pasta maker then have no fear, you can still effortlessly make this beautiful, fresh tasting pasta.

You can certainly substitute different fillings from the ravioli pasta dough recipe featured below, with the array of varieties being endless. From the traditional spinach and ricotta filling, to ground beef, mushroom and bacon filling, or the parmesan, prosciutto and thyme ravioli, feel free to experiment and try different combinations and fillings to satisfy you and your family’s tastebuds. Try my delightful vegetarian option of vegetable ravioli encased with ricotta, eggplant and capsicum and you will not be disappointed.

Ravioli Pasta Dough

1 tablespoon olive oil
600g tip 00 flour
6 eggs

Vegetable Ravioli Filling

2 tablespoons olive oil
2 cloves of garlic crushed
1 small eggplant finely diced
1 capsicum finely diced
200g ricotta
Small bunch of thyme
Salt and pepper to season

Directions

1. Crack the eggs into a small bowl and beat them slightly. Place the flour in a larger bowl, make a well in the centre and add the eggs and oil into it. Slowly incorporate the mixture with your fingers until the mixture is combined. Then firmly knead the mixture for around 5 minutes or until it is a smooth and elastic dough consistency. Oil the base of a clean bowl and place your dough mixture into it. Cover with clingfilm and place in the refrigerator for half an hour to an hour to allow it to rest.
2. You can use this time to prepare the vegetable mixture for the ravioli filling. To make the filling heat two tablespoons of olive oil in a frying pan on low heat. Add the garlic to the frying pan and add the eggplant and capsicum to the pan. Fry for 5 minutes or until lightly browned and softened. Add the thyme leaves and season with salt and pepper. Place into a bowl and crumble the ricotta mixture into it. Stir until combined and then place into the fridge to chill.
3. After the resting time for the pasta dough, flour the surface of your workbench as well as a rolling pin and roll out 4 thin sheets of dough. Cut one of the four sections of the rolled pastry into four long strips. Using one of the long strips place 4 teaspoons of the fillings in a grid and carefully cover with one of the long strips moulding the two pieces of pastry together removing any air bubbles around the individual mixture. Then using a knife cut into four even pieces and repeat these steps until all the pasta has been filled.

Creamy Lemon Sauce

1 tablespoon olive oil
2 tablespoons butter
One bunch shallots
200g Smoked salmon chopped
Salt
Pepper
1/3 cup lemon juice
600ml cream
¼ cup capers
¼ cup chopped dill
500g vegetable ravioli

Directions:

1. If you are making your own pasta now is the time to put a large saucepan on high heat with boiling water and salt and allow it to come to the boil. Then carefully place your ravioli into the saucepan and cook for 3 minutes and drain. If using store bought vegetable ravioli, cook according to packet directions and drain.
2. To make the sauce for the pasta put a large frying pan over medium heat, add the olive oil, butter and shallots and let them cook slowly for3- 5 minutes until softened. Add the smoked salmon to the pan and cook for 2 minutes or until salmon has changed colour. Season with salt and pepper and add the lemon juice and let cook for 2 minutes.
3. Slowly add the cream to the dish stirring gently until combined with the lemon juice. Allow cream to reduce slightly then add the capers and dill and allow to simmer for 2 minutes. Place ravioli in serving bowls and top with the cream sauce. Serve with a sprinkling of fresh dill as a garnish.