Smoked Salmon Ravioli14 Reviews
- Prep: 40 min
- Cook: 20 min
- Ready In: 1 hr
“A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!” - by MC
Original recipe yields 8 servings
- TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
- FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
- To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
- Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
- Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
- Serve the stuffed raviolis on the warm plates.
Amount Per Serving (8 total)
- 678 cal
- 47.3 g
- 26.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I love this recipe. I used my own pasta recipe (2 eggs, 1tbsp olive oil, 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and ..." See moreknead the dough and then let sit for at least one hour. For the salmon mousse, I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless, it turned out delicious!! If you are using fresh pasta dough, it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess, especially if you are storing the ravioli in the fridge for a while. Also, I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that, if there was a break in the ravioli dough, that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg, I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally, after draining the ravioli, I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot."
"It was easy to prepare and delicious. I did some changes. First, I used a different dough. Hudgson Mill has a pasta flour (a mix of semolina and durum ). At the back of the box there is a pasta recip..." See moree and it turns out very nice. Anyway, that dough worked very well but you will need to double that recipe for 1 lb of salmon, or vice versa. I substituted cream with half amount milk, I think it made the mousse lighter (in terms of fat). After all we enjoyed it :)"
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