Salmon Ravioli

 

1 1/3 cup (166g) 00 flour

2 eggs

2/3 cup (83g) 00 flour, 1 egg

Is the perfect ratio for the pasta, Increase as desired to make more raviolis)

1. knead very well until you have a smooth dough. Wrap in plastic wrap and let rest for at least 30 minutes

2. roll the dough through a pasta machine. Work it through the widest setting 5 times, folding in half after each passage. If dough seems sticky, dust lightly with flour. If sheet becomes too long, cut in half and work with one half. Pasta sheet should be very thin

3. arrange a sheet of pasta (40cm x 5cm) on a floured surface. Place a spoonful of spinach filling leaving a space of 2" (5cm) in between each

4. cover pasta sheet with another strip of pasta dough

5. pinch the dough firmly around the filling

6. cut the ravioli with a pasta cutter

7. place on a floured tray. Turn after 15 minutes to avoid bottom sogginess on one side

8. cook ravioli for 4-5 minutes in salted water until they float to the top

Filling

6 ounces (170g) smoked salmon

8 ounces (198g) ricotta cheese

Mix well in a food processor 

Sauce

2-3 shallots, finely chopped

1/2 (120ml) cup white wine

1 cup (240ml) heavy cream

2 teaspoons dried tarragon

salt and pepper to taste

1. in a skillet, melt some butter and sauté the shallots until translucent, not browned

2. pour wine and reduce by half

3. add cream, and tarragon and cook until slightly thickened. Season with salt and pepper