- 125g hot-smoked salmon fillets
- 150g ricotta or other soft cheese
- 2 tbsp snipped fresh chives
- 3 tbsp chopped fresh dill
- Juice of 1 lemon
- 25g butter
For the pasta dough
- 150g ‘00’ pasta flour, plus extra for dusting
- ¼ tsp fine salt
- 1 large free-range egg, plus 1 large free-range yolk
- 1 tsp olive oil
- Place the salmon fillets in a food processor and whizz with the ricotta until combined. Transfer to a bowl and stir in all the chives, half the dill and half the lemon juice. Season to taste with salt and black pepper.
- To make the dough, sift the flour and salt on a large, clean work surface. Make a well in the centre. Beat together the egg, egg yolk and oil and pour into the well. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. Add a dash of water if it’s a little dry. Form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
- Quarter the pasta dough, take 1 piece and set the rest aside, covering with a tea towel to prevent it from drying out. On a lightly floured surface, roll out the dough quarter until you have a very thin, long pasta sheet, about 45cm long and 12cm wide. Set aside, dusted with flour, while you roll out the remaining pasta to the same size.
- Lay 2 of the sheets of pasta out on the work surface. Spoon 4 heaped tablespoons of the salmon filling, at intervals, down the middle of 1 of the sheets. Brush the edges of the pasta with water and lay the second sheet on top, squeezing out any air bubbles. Press together to seal. Using a 10cm pastry cutter cut out 4 circles to create large ravioli shapes. Repeat with the other 2 sheets of pasta and filling to make 8 ravioli. (They can be made up to 1 day in advance and chilled in the fridge until you are ready to serve.)
- Depending on how hungry you are, you can either serve 2 or 4 ravioli each. If you’re only eating 2 ravioli each, freeze the rest for another day (see tip). To serve, bring a pan of water to a rapid boil. Drop the ravioli into the water and, when they rise to the surface, (after just 30 seconds) cook for 2 minutes until tender but still al dente. Drain well.
- Melt the butter in a small frying pan, squeeze in the remaining lemon juice and remaining dill and whisk together well. Arrange the ravioli on serving plates and spoon over the buttery sauce and serve.
- If you don’t have time to make your own ravioli, you can always cheat by buying ravioli from good Italian delis or order online.
- FREEZE: Open-freeze the uncooked ravioli at the end of step 4 until solid, then transfer to a container or freezer bag and freeze for up to 3 months. Cook in a pan of boiling water from frozen until piping hot and tender.