• Save to your scrapbook
  • Save to your scrapbook

    Smoked Salmon-filled Ravioli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Smoked Salmon-filled Ravioli

    • Preparation time: 30 minutes plus resting
    • Cooking time: 6 minutes to 8 minutes

    Makes: 12 Serves: 4


    • filling
    • 140g pack Waitrose Scottish Salmon Smoked over Peat and Heather
    • 100 g mascarpone
    • Finely grated zest of 1 lemon
    • 75 g butter, melted
    • pasta
    • 300g Alimonti Organic Wheat FLour 'OO' type
    • 4 large eggs
    • 15 g pack fresh dill, stalks removed


    1. Put the flour and 3 of the eggs in a food processor and process until you have tiny, soft balls of dough. Tip onto the work surface and knead into a ball – it should feel soft, but not wet. Knead until smooth and elastic, then wrap in clingfilm, chill and rest in the fridge for 30 minutes.
    2. Meanwhile, make the filling. Put the smoked salmon, mascarpone and lemon zest in a food processor and pulse until combined and forming a coarse paste. Season with freshly ground black pepper, then tip the mixture into a bowl and set aside.
    3. Divide the dough in half and roll out, ideally using a pasta machine, into two very thin sheets of equal size. If the dough feels sticky, dust lightly with flour. On the final roll-out, scatter with half the fresh dill, then fold the dough in half and roll it in so that the leaves are pressed once into the pasta. Cut the dough into 24 squares, each about 10cm square.
    4. Spoon the filling equally into the centre of 12 of the squares – it helps if you use a 6cm pastry cutter as a guide. Beat the remaining egg then brush the edges of the pasta right up to the salmon. Take a pasta square from the 2nd set and, starting at one edge, place over a filled square, gradually sealing the 2 sheets together and taking care to squeeze out any air bubbles as you go. Finally, place a 9-10cm round pastry cutter over the top, with the filling in the centre, and press down, pulling off the excess dough round the edge. Set to one side on a lightly floured surface and repeat to make 12 ravioli. Cover and chill until ready to cook.
    5. Bring a large, shallow pan of water to the boil and add a pinch of salt. Remove from the heat and place the ravoli in the water. Reduce the heat and simmer the ravioli for 6-8 minutes, until the pasta is just tender. Drain and serve drizzled with the melted butter and fresh dill.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars