Salmon Ravioli

Ingredients

• 300 g wheat flour type 1050 (+ 5 tbsp for handling)
• 4 eggs
• 1 tsp salt
• 2 tbsp olive oil
• 350 g smoked salmon
• 2 tbsp dill
• 200 g Cream cheese
• Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Knead the flour, eggs, salt and oil into a smooth, pliable dough. Add more water or flour if needed. Shape the dough into a ball, wrap in plastic wrap and let rest for about 30 minutes.

2. 2.

   Meanwhile, finely dice the salmon and mix it with washed and dried dill into the cream cheese. Season with pepper, salt and lemon juice.

3. 3.

   Divide the dough into 3–4 portions and knead each again. Roll out on a lightly floured surface or using a pasta machine to about 3 mm thickness. Cut circles with a round cutter (≈6 cm diameter).

4. 4.

   Fill half of the dough circles with 1 tsp of filling each. Brush edges with beaten egg white. Place another circle over each filled one and press edges together firmly. Let them rest on the floured surface until all ravioli are formed.

5. 5.

   Bring salted water to boil, cook the salmon ravioli for about 3 minutes, then lift them out with a slotted spoon.