Pacific Northwest Salmon Ravioli

Ingredients

In this adaptation, we have replaced the traditional Croatian ingredients with Pacific Northwest staples. The original Croatian ravioli typically feature meat or cheese fillings, but we have substituted them with wild salmon, a beloved ingredient in the Pacific Northwest. Additionally, we have incorporated a creamy dill sauce, which adds a refreshing and herbaceous element to the dish, reminiscent of the region's culinary preferences. We alse have the original recipe for Rafioli, so you can check it out.

• 1 pound (450g) fresh wild salmon fillet 1 pound (450g) fresh wild salmon fillet
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 28g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and water. Knead the mixture until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   Meanwhile, season the salmon fillet with salt and pepper. Heat olive oil in a skillet over medium heat and cook the salmon for 4-5 minutes on each side, or until it flakes easily with a fork. Remove from heat and let it cool.
3. 3.
   Once the salmon has cooled, flake it into small pieces using a fork. Set aside.
4. 4.
   Roll out the dough on a floured surface until it is thin and translucent. Cut the dough into small squares or circles.
5. 5.
   Place a spoonful of the flaked salmon onto each square or circle of dough. Fold the dough over the filling and press the edges to seal the ravioli.
6. 6.
   Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
7. 7.
   In a separate saucepan, heat the heavy cream over low heat. Stir in the chopped dill, lemon juice, salt, and pepper. Cook for 2-3 minutes, until the sauce thickens slightly.
8. 8.
   Serve the cooked ravioli with the creamy dill sauce drizzled over the top. Garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Salmon — Ensure the salmon is fresh and of high quality. Remove any skin and bones before flaking it for the filling.
• Dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• To save time, you can use store-bought fresh pasta sheets instead of making the dough from scratch.
• Experiment with different herbs and spices to customize the flavor of the creamy dill sauce.
• Serve the ravioli with a side of steamed vegetables or a fresh salad to complete the meal.
• If you prefer a lighter sauce, you can substitute part of the heavy cream with chicken or vegetable broth.
• Leftover ravioli can be refrigerated for up to 2 days or frozen for future use.

Serving advice

Serve the Pacific Northwest Salmon Ravioli hot, garnished with fresh dill. Accompany it with a side of mixed greens or roasted vegetables for a well-rounded meal.

Presentation advice

Arrange the cooked ravioli on a plate, drizzle the creamy dill sauce over them, and sprinkle some additional chopped dill on top for an elegant touch. Serve on a white or light-colored plate to highlight the vibrant colors of the dish.