Ravioli of Smoked Salmon and Prawn
For Ravioli filling
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400g smoked salmon
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150g prawns
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50ml cream
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Juice of 1/2 lemon
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small handful of dill
Step 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.
Step 2 - Chop up remaining salmon and prawns. Add to salmon paste along with the rest of the ingredients. Refrigerate for 20 minutes.
Step 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
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275g pasta flour (OO) sifted with 1 tsp sea salt
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7ml olive oil
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2 whole eggs
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3 yolks
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good pinch saffron strands infused in 1 tbsp boiling water and cooled
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extra flour for rolling or pasta machine
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egg wash (1 egg yolk mixed with 1 tablespoon of milk)
Step 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.
Step 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
Step 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).
Step 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