Homemade Salmon Ravioli with Creamy Tomato Sauce

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• For the filling: For the filling:
• 8 ounces (225g) fresh salmon fillet, skin removed 8 ounces (225g) fresh salmon fillet, skin removed
• 1/2 cup (120g) ricotta cheese 1/2 cup (120g) ricotta cheese
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• Salt and pepper to taste Salt and pepper to taste
• For the creamy tomato sauce: For the creamy tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can (14 ounces/400g) crushed tomatoes 1 can (14 ounces/400g) crushed tomatoes
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the filling. In a food processor, pulse the salmon until finely chopped. Transfer to a bowl and mix in the ricotta cheese, chopped dill, salt, and pepper. Set aside.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into squares or circles, about 3 inches in diameter.
4. 4.
   Place a small spoonful of the salmon filling in the center of each pasta square. Brush the edges with water, then fold over and seal tightly, pressing out any air pockets.
5. 5.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the crushed tomatoes and simmer for 10 minutes. Stir in the heavy cream and chopped basil, then season with salt and pepper to taste.
7. 7.
   Gently place the cooked ravioli into the creamy tomato sauce and toss to coat. Cook for an additional 2 minutes to allow the flavors to meld together.
8. 8.
   Serve the Salmon Ravioli with Creamy Tomato Sauce hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Salmon — Ensure the salmon fillet is fresh and free of any bones. Remove the skin before processing it in the food processor.
• Fresh dill — Rinse the dill thoroughly and pat it dry before chopping. Use only the leaves, discarding the stems.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough with a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the pasta dough and filling in advance and refrigerate them separately until ready to use.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.
• Serve the ravioli immediately after tossing them in the sauce to prevent them from sticking together.
• Sprinkle some grated Parmesan cheese on top of the ravioli before serving for an extra burst of flavor.

Serving advice

Serve the Salmon Ravioli with Creamy Tomato Sauce as a main course, accompanied by a fresh green salad and crusty bread. Garnish with additional fresh basil leaves for a pop of color.

Presentation advice

Arrange the ravioli on a plate, drizzle the creamy tomato sauce over them, and sprinkle some chopped fresh basil on top. The vibrant colors of the dish will make it visually appealing and appetizing.