Salmon and dill 'cathedral' ravioli in lemon cream sauce
Ingredients
| 3 | Eggs (ravioli) | |
| 1 1/2 cups | 360 ml | Pasta/bakers flour |
| 2 tablespoons | 30 ml | Water |
| 4 sprigs | Fresh dill | |
| 300 grams | Salmon belly | |
| pinch | Salt | |
| pinch | Ground pepperberries (or pink peppercorns/white/black pepper) | |
| 1 teaspoon | 5 ml | Olive oil (lemon infused, for the sauce) |
| 1 | Shallot | |
| — | Fresh ground black pepper | |
| generous pinch | Salt | |
| 1/2 cup | 120 ml | Pure runny cream |
| 2 | Lemons, zest only |
Instructions
Serves 2
To make the pasta, tip the flour onto a large board or clean work surface. Make a well in the centre and add one egg, two yolks (reserve the whites for the filling) and the water. Using your fingertips gently mix the eggs and water with a little flour from around the well. Gradually incorporate the remaining flour to make a dough and knead till it becomes smooth. Divide the dough into four pieces. Cover three of the dough with a damp tea towel and leave to rest for at least 15 minutes.
Take one portion of pasta, roll the dough through the pasta machine on its thickest setting, and then gradually on lower and lower settings, reshaping it between each rolling so you have a very smooth dough. When the dough reaches this standard, roll it through on the lowest setting into a long thin sheet. Lay the sheet on your work board. Remove small florets of dill from the sprigs and arrange them very flat across half the length of the sheet so there is only one layer of dill, pressing the leaves down to secure. Layer the other half of pasta across the top of the dill and gently roll through the pasta machine on the second lowest setting. Assemble the ravioli in 4 batches so the pasta doesn't dry out.
To make the filling, separate two of the eggs. Using a filleting knife, remove the skin and any fins from the salmon belly, cut into cubes and place in the food processor with two egg whites. Blend to a fine mousse.
Assemble the ravioli according to the directions for your ravioli press. If you only have a cutter, scoop small spoonfuls of filling at 10cm intervals on your pasta sheet, then lay a second sheet over the top, pressing the two sheets together between the filling. Cut the ravioli with a knife or a zigzag pastry/ravioli cutter.
Bring a pot of salted water to the boil and cook the ravioli till they rise to the surface. Drain in a colander and set aside.
To make the sauce, heat the oil in a small pan. Slice the shallot and cook gently. Season with salt and pepper and add the cream. Bring to a gentle simmer and add the grated zest of two lemons. Simmer till the sauce is thickened. Add the ravioli to the pan and heat through. Serve immediately garnished with dill.
- substitute pink peppercorns, white pepper or black pepper (in that order of preference)