Reading Gordon Ramsay’s 3 star chef, I was immediately struck by this dish. Lobster just happens to be one of my favourite items in the world, along with salmon and prawns. Gordon’s ravioli of Lobster and Langoustine is one of his signature dishes and indeed appeared on the menu when I dined. I didn’t choose it as I wasn’t ordering from that menu *sniff sniff*.
I adapted the recipe to feature smoked salmon as I got my greedy paws on some deliciously perfect smoked salmon slices. Yes I’m one of those greedy sods who can eat packets of the stuff and still hold my hand out for more. I have made ravioli before using Chinese won ton wrappers but thought that I’d give making the saffron pasta a go. I hadn’t meant to, to be honest. I actually bought a so called “Fresh lasagne sheets” from the Supermarket but when it came to cutting out the circles and pressing them together, the pasta was hardish and wouldn’t stick together no matter how hard I tried or begged or pleaded of it. So despite not having a pasta machine, I was determined not to let this delicious filling go to waste and set about making the saffron pasta dough with a rolling pin.
It’s not impossible, in fact it can be done using a rolling pin although using a pasta machine would be a better way to salvaging your sanity. All you have to remember is when you think you have it thin enough, you don’t. Keep rolling until it is so thin that it is on the verge of breaking and you can see light through it. Of course if you had a pasta maker it would be markedly easier.
The actual filling is a quite easy although it does require a bit of fridge time every now and then, but the good news is that you can make it a day ahead. He suggests serving it with a soup which you could, I actually served it with a light Japanese sesame dressing as I looked at it as a gigantic dumpling (which I’m sure would simply horrify Gordon). I just didn’t have the energy to make up a clear seafood soup after spending an hour as a human pasta machine.
Ravioli of Smoked Salmon and Prawn
For Ravioli filling
- 400g smoked salmon
- 150g prawns
- 50ml cream
- Juice of 1/2 lemon
- small handful of dill
1. Put 100g of the smoked salmon and the cream in a food processor and process until it becomes a paste. Put the paste in fridge for 20 minutes to firm up.
2. Chop up remaining salmon and prawns. Add to salmon paste along with the rest of the ingredients. Refrigerate for 20 minutes.
3. Shape into balls (of 75grams each). You can either store these in the fridge for 20 minutes until they are ready to be used or these can keep up to a day ahead of time in an airtight container if you’re making this ahead of time.
For Saffron ravioli
- 275g pasta flour (OO) sifted with 1 tsp sea salt
- 7ml olive oil
- 2 whole eggs
- 3 yolks
- good pinch saffron strands infused in 1 tbsp boiling water and cooled
- extra flour for rolling or pasta machine
- egg wash (1 egg yolk mixed with 1 tablespoon of milk)
1. Make up the pasta dough by whizzing the flour, eggs, yolks and saffron infusion in a food processor. Knead dough on lightly floured surface until elastic. Rest dough for 30 minutes.
2. Then pass the dough several times through a pasta machine as normal until you have a smooth dough. Or roll it out several times. Rest a little between rollings. Roll until so thin you can see light through the sheet and cut into large circles.
Assembling the Ravioli
1. Roll out pasta dough until as thin as possible and you can see the light through the ravioli. Place one circle on a lightly floured surface and place a salmon patty in the centre. Brush egg wash around the salmon patty. Drape another thinly rolled circle of pasta dough on top and ensure that all air is removed. Press edges together and using a round cutter, cut a large circle (or use a pair of scissors to trim the circle).
Pressing and sealing the ravioli sheets together and removing the air from the ravioli
2. Place a large pot of salted water onto boil. When boiling drop in ravioli carefully and cook for 3-4 minutes. Remove with a slotted spoon.
Serving:
You can serve this with a seafood broth, I served this with baby capers and a sesame sauce.
Recipe adapted from 3 star chef by Gordon Ramsay
Barbara Barry “Embrace” setting from Wedgwood
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26 Comments | Add your own
Glad the hard work paid off without the pasta maker. It sounds delicious
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Your presentation and photos is beautiful!
That raviloli is so cute! I love it!
These look delicious! And I know the feeling of rolling pasta dough by hand… I finally got a pasta maker for my birthday this year!
Is it a big pasta? If I compare it with your hand, surely it is a big pasta and a big plate as well.
Do you always paint your nail according to what your food colour will be? This itme it’s yellow gold with pasta sheet
I love the idea of one giant dumpling! I’m not sure I like smoked salmon *that* much though? (ie. that quantity per dumpling).. I don’t mind it in small quantities.. if it’s excellent quality – but what am I saying, I’m sure I’d love this!
I thought you had a pasta making attachment for your Kitchenaid? Who was that then?
Maybe one of the ladies in the trillion kitchen shops I went to, pricing Kitchenaids? 
The colour of the dough is enticing! Meat and dough.. how can one go wrong?
Also.. just realised, I do apologise if calling this a dumpling was wrong! I meant ravioli.. but I’m hoping I caused no offense?
(little man face with eyes rolling.. don’t know the keystrokes to get him)…
P.S. rolling pasta dough by hand is maybe a husband job??
hehehe…
omg i want!!!
Oh wow! That looks amazing, I hope this took less time compared to the other recipe you tried from his book (the dessert)!
Might try making an adaptation of this, by making serving the smoked salmon/prawn “balls” with linguine.
p.s. I can never get enough of smoked salmon either!
Man, this looks good! It looks amazing, pasta machine or no. (I have a base model pasta machine that I bought at Victoria’s Basement 4 years ago and it is still unopened.) And I can understand your love of salmon – it is the bee’s knees.
Oh my… looks really good ! just like in the restaurant…Pendolino? hehe
Hi Cappucino-Halfway through I kept wishing I had a pasta maker
Thankyou so much!
Hi Blond Duck-Why thankyou!
Hi Annie-Oh lucky you! What a great gift -I’d love to make hand rolling pasta a distant memory
Hi Lilia-Yes it’s quite big, I think you get 1 ravioli for an entree.
Haha no not at all! It does look like I do but I promise you no
Hi Maria-the dumpling is quite large so if you don’t like smoked salmon perhaps you could add
Hi Cappucino-Halfway through I kept wishing I had a pasta maker
Thankyou so much!
Hi Blond Duck-Why thankyou!
Hi Annie-Oh lucky you! What a great gift -I’d love to make hand rolling pasta a distant memory
Hi Lilia-Yes it’s quite big, I think you get 1 ravioli for an entree.
Haha no not at all! It does look like I do but I promise you no
Hi Maria-the dumpling is quite large so if you don’t like smoked salmon perhaps you could add more prawns?
No not I but that’s not a bad Christmas idea!
Haha I think so! But I think he’d give up before it was thin enough
Hi Iron Chef Shellie-Hehe the filling is easy to make!
Hi Su-yin-It did thankfully although the hand rolling of the pasta was laborious! Sounds interesting serving it with linguine, I’d love to know how it turns out if make it! I need to go into smoked salmon anonymous
Hi Cakelaw-Thankyou! Hehe that’s what has prevented me from buying one! I have little enough cupboard space as it is
hehe the best thing about it is that it’s good for you too! Not that I needed any excuse 
Hi Bean Sprout-Thanks so much
Pendlino’s was much smaller but the same type of fresh pasta that is so very good!
they totally look like little hats. i love it.
they look absolutely delicious, NQN.
Again, great photos! I love that plate
Rolling by hand is a pain isn’t it? I keep meaning to buy a pasta machine myself.. or at least, buy a kitchenaid, THEN buy the pasta attachment 
Looks superb – and I reckon there is a business in selling pre-rolled fresh pasta – not those awful sheets.
Hi grace-Actually you’re right they do! I have a pink suede hat like that!
Hi lindsey claire-Thankyou so much!
Hi Y-Thanks, I love the setting, it’s so elegant. Ugh it’s like torture! Haha I better get a hold of this pasta attachment if I am going to make pasta again. No way will I do it by hand!
Hi Suzie-I agree, those pasta sheets were so hard and awful. I think I threw them against the wall I was so mad
Have you ever seen such a gorgeous shot of smoked salmon?! I think I actually drooled a little when I saw that photo…
I absolutely have to try this recipe, perhaps over a weekend when time is more plentiful.
Your photos are wonderful, and your efforts as a human pasta machine quite worthy. This post makes me want to muscle up.
Hi Sandie-Thankyou so much!
I am crazy for the stuff. Do try it and let me know what you think of it, even if you can buy a good quality pasta, the filling is delicious 
Hi Kim-LOL at human pasta machine-I felt like it after the millionth roll!
Having had the original, this looks to be equally as yummy, Lorraine! I must applaud your dedication in rolling your own pasta by hand. It looks great—well done!!
Hi Angela-Thankyou! I thought I was going mental for a while. Make note: buy a pasta machine
Great post. I think you have done a brilliant job here and the outcome looked divine! I feel hungry just looking at your photos.
I am attempting to do all of Gordon’s recipes from his 3 star chef book this year (New Year’s resolution) and I can’t wait to try out the famed lobster ravioli soon. If you feel in the mood come check out my efforts
Hi Gary-very impressive task you have ahead of yourself and well done. It looks great!
Just thought I’d let you know that I made the smoked salmon/prawn balls yesterday, and they turned out really well. I panfried them then finished them off in the oven. Paired with saffron pappardelle, it made a very yummy dinner! Thanks for the great recipe!
x
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