I can call this dish my “forte”; it is one of my favorites and always makes an awesome impression when I serve it to my guests.
Making fresh pasta doesn’t requires exceptional abilities, you only have to get used to it. The first time it will take you maybe 40 minutes to make, the second time 35 and so on.
Making stuffed pasta such as Ravioli, certainly requires some time. But it will be all worth it!
Note: To make fresh pasta you don’t need to spend a lot of money in pricey machinery. All you need is a working space (a large cutting board or a table made of wood or marble) and a rolling pin. Of coarse if you wish to take the easy path you can buy a pasta machine (it will certainly save you a lot of time) but it’s not necessary at all.
To cut the famous ravioli shape you can buy a ravioli cutter or – as I am doing recently – just use a wine glass to cut round ravioli (just make sure to drink all the wine first), cookie cutters with regular shapes or even just cut a square shape with a knife.
It’s not necessary to seal the edges with a fork after the assembly but if you don’t want the ravioli to open during the boiling make sure you slightly water the edges of both sheets of pasta and pinch well with your fingers to stick them together. Let them rest at least 10 minutes so the water dries and the pasta sheets stick well together.
All the ingredients in this dish are well balanced: the smoked salmon with the ricotta, the lemon with the cream and a sprinkle of chives everywhere.
The final result is so delicate yet so tasty. It’s a show stopper.
- 180g (1+1/2 cups) Flour
- 2 Eggs
- 150g (3/4 cup) Ricotta
- 100g (4 oz.) Smoked Salmon
- 100 ml (2/3 cup) Light Cream
- Juice of 1/2 Lemon
- Salt, Pepper
- Have a large table cleaned and ready to host the fresh pasta. It's better if you cover part of the table with clean towels to rest the ravioli.
- In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.
- Still mixing with the fork, add the flour to the eggs a little bit at a time until it get all mixed up together.
- When you added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes uniform, add some more flour to the board if necessary and knead for 5 minutes until the dough becomes smooth and elastic.
- Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes. Just enough time to make the filling.
- Chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.
- Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the other one again with the plastic wrap.
- With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.
- Cut the shapes that you prefer and set them aside on the clean cloth to rest.
- Proceed with the same process also for the rest of the dough.
- Brush with water the edges of the pasta (2 at a time), then with a teaspoon place the filling in the center and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.
- Press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.
- Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.
- Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente).
- Meanwhile in a pan bring to simmer the cream and squeeze in it the lemon juice, season with salt and pepper.
- When the ravioli are cooked, add them to lemon cream sauce and finally add the chopped chives.
- Add some pink peppercorns on top for extra bold flavor.