Ricotta and Smoked Salmon Ravioli

Name: Ricotta and Smoked Salmon Ravioli
Prep time: 80 min
Cook time: 10 min
Total time: 90 min
Ingredients: 1 1/2 cups Flour; 2 Eggs; 3/4 cup Ricotta; 4 oz Smoked Salmon; Parsley; 2/3 cup Heavy Cream; 1-2 tbsp Lemon Juice (to taste); Salt; Black Pepper; Chives; Pink Peppercorns (optional)

A creamy flavorful Salmon Ravioli with a unique filling of Italian Ricotta cheese and fresh smoked salmon and parsley. These handmade ravioli are definitely worth all the work. Serve them with a lemon cream sauce sprinkled with chives and you'll love them as much as I do. This is maybe the most impressive meal you can serve your guests!

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4.87 from 15 votes

overhead plate with salmon ravioli in cream sauce

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Making stuffed pasta such as homemade Ravioli certainly requires some time. But it will be worth it because these salmon ravioli are definetely restaurant quality!

Each Ricotta and Smoked Salmon Ravioli is made by hand, and all the ingredients are well balanced: the aromatic smoked salmon with the ricotta, the tangy lemon with the cream, and a sprinkle of chives and pink pepper everywhere. The final result is so delicate yet so tasty. It's a show-stopper for any friends or family dinner.

Check out also these 10 Delicious Seafood Ravioli Recipes.

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🧾Ingredients
🍳Substitutions
🥣Variations
📋Instructions with Photos:
🔪Equipment
🍴What to serve with Salmon Ravioli
💭Recipe FAQs
⭐ Top tip
🫶Related recipes you might like
📖 RECIPE

🧾Ingredients

Flour: All-purpose flour will work fine to make egg pasta. You can also do 50% all-purpose and 50% semolina flour if you want a more chewy and flavorful pasta.
Eggs: 1 medium-large egg per person with make a good portion of pasta or about 5-6 ravioli per person.
Ricotta: Fresh Ricotta cheese is creamy and delicious but has still a mild enough flavor to make the smoked salmon shine.
Smoked Salmon: Good quality smoked salmon is flavorful and delicious and will make these ravioli a show stopper for any salmon lover.
Lemon: A bit of lemon juice and lemon zest will give some kick to the creamy sauce to complement the salmon ravioli.
Cream: Heavy cream or half-and-half can be used to make the creamy lemon sauce.
Seasonings: This recipe has simple seasonings. Salt, black pepper, parsley, and optional a bit of pink peppercorns as topping.

🍳Substitutions

Gluten-Free Flour: You can try to substitute all-purpose flour with gluten-free flour, but I haven't tested it and cannot guarantee the end result will be as good.
Fresh or Canned Salmon: Instead of smoked salmon, you can use canned salmon or fresh salmon too. If you use fresh, you should cook it first in a pan with butter or oil and season it lightly.
Cream Cheese: Instead of fresh Ricotta, you can also use cream cheese. The texture is different but you'll still get a nice creamy filling.

🥣Variations

Smoked Tuna or Trout: Substitute smoked salmon for smoked tuna, smoked trout, or any other smoked fish you can find.
Spinach Pasta: If you want to add more veggies to the dish, you can add ¼ cup of cooked spinach to the pasta dough. Blend them in a food processor with the eggs until smooth and add a bit more flour to the dough if needed.
Spicy: Add some chili pepper flakes in the filling or in the creamy sauce to give it an extra kick.

📋Instructions with Photos:

Check also this post to learn more about making fresh pasta from scratch.

Step 1. Start by making the pasta dough, mixing the eggs with the flour and a pinch of salt. Let it rest wrapped in cling film for at least 15 minutes, then divide it into 4 parts.

Step 2. Roll out the dough. If you're using a pasta roller, start with the widest setting of thickness and slowly roll the sheets of pasta thinner and thinner until it's almost translucent.

Step 3. With a teaspoon or a piping bag, add the filling in the size of a walnut, leaving at least 1 inch in between.

Step 4. Lightly wet around the filling with water, then cover with the other sheet of pasta. Press very well around the filling, and cut the ravioli.

Make sure all the air gets out otherwise, it will create a bubble. Let them rest for at least 10 minutes before boiling in a large pot of water, so the water dries and the pasta sheets stick well together.

🔪Equipment

To make fresh pasta you don't need to spend a lot of money on 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. But if you want to up your ravioli game, then these tools will come in handy!

🍴What to serve with Salmon Ravioli

Ravioli are a main course on their own, or they can be a fancy appetizer if served in a smaller portion. You don't need to serve anything along with a pasta dish because it should be enjoyed on its own.

But here are some other seafood dishes you can pair with these Ricotta and Smoked Salmon Ravioli.

💭Recipe FAQs

Can you make them in advance?

Yes, you can definitely make the smoked salmon ravioli in advance. After assembling the ravioli, you can place them on a baking sheet or tray, making sure they don't touch each other, and freeze them for about an hour. Once they are firm, transfer them to an airtight container or a freezer bag. You can keep them in the freezer for up to a month before cooking. This makes it convenient to prepare them ahead of time and cook them whenever you're ready to enjoy.

How do you store leftovers?

If you have leftover cooked salmon ravioli, you should store them in the refrigerator to keep them fresh. Place the cooked ravioli in an airtight container or wrap them tightly with plastic wrap. They can be stored in the refrigerator for up to 2-3 days. When reheating, gently warm them in a pan with a bit of butter or olive oil, or in the microwave.

Can I use fresh salmon instead of smoked?

Yes, you can use fresh or canned salmon as an alternative to smoked salmon in the ravioli filling. Keep in mind that the flavor and texture will be different. If using fresh salmon, it's a good idea to cook or bake it first, then flake it into small pieces before mixing it with the other filling ingredients. Canned salmon should be drained and any bones or skin removed before adding it to the filling mixture.

⭐ Top tip

The delicate filling of smoked salmon and ricotta cheese benefits from a sturdy pasta layer that won't tear easily during cooking. Roll your pasta dough to a thickness that allows you to see your hand through it when held up to the light. This ensures that your ravioli will hold up well during cooking, preserving the integrity of the delicious filling and providing a satisfying bite every time.