Italian ravioli with salmon and ricotta
Excellent ravioli with salmon and ricotta flavored in the Italian way. See how this modern combination can taste in a classic form.
Preparation: 1h 10 min
Medium
Preparation: 1h 10 min
Medium
Ingredients:
- 400 g wheat flour
- 180 g water
- 1 g ground black pepper
- 1 g turmeric, ground
- 30 g extra virgin oil
- 3 g lemon peel
- 250 g ricotta cheese
- 25 g fresh basil
- 600 g salmon fillet
- 50 g mediterranean essence CVR
- 1 g chili flakes
- 200 g semoline
- 6 g salt
- 120 g chicken eggs, whole
Method of cooking:
- Add 400 g flour type 00 or 405-450, 1 teaspoon of salt, ½ teaspoon of turmeric, 2 eggs, 180 g of water and 30 g of olive oil. Knead for 3 min at a temperature of 40 degrees and speed 6.
- Add 200 g of semolina and knead for 1 min at speed 6. Transfer the dough to food foil, wrap it and leave it for 15 min to rest.
- Wash and dry the bowl. Add 25 g of basil leaves and chop for 5 s at speed 20. Add the grated rind of one lemon, 600 g of salmon, cut into smaller pieces and 50 g of Mediterranean essence or 1 teaspoon of salt. Chop for 12 seconds on speed 8.
- Add ½ teaspoon of freshly ground pepper, ½ teaspoon of chili (optional) and 250 g of ricotta, cut into smaller pieces. Mix for 25 seconds at speed 4 reverse rotation. Use a spatula for mixing.
- On a lightly floured work surface, roll out the dough thinly, cut out circles with a diameter of 8-10 cm, put a spoonful of filling on each circle and form ravioli. Boil the ravioli for 2 min after they float to the surface of the water.
- Serve drizzled with extra virgin olive oil, or if you used dill, you can serve with melted butter.