Salmon Ravioli

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• 15 g pine nuts (1 tbsp)
• 1 Organic Lime
• 75 g parmesan (1 piece)
• 3 Garlic cloves
• 250 g ricotta
• Pepper
• nutmeg
• 30 g butter (2 tbsp)
• 15 sage leaves

Instructions

1. 1.

   For the pasta dough, mound flour on the work surface, make a well in the center, add eggs, oil and ½ tsp salt, stir with a fork and knead by hand into a smooth dough. Wrap in cling film and let rest for 1 hour.

2. 2.

   Meanwhile roast pine nuts in a dry pan until fragrant, remove, cool and finely grind in a blender.

3. 3.

   For the filling wash lime hot, pat dry, zest the peel and squeeze out the juice. Grate parmesan.

4. 4.

   Peel one garlic clove, press it. Mix with ricotta, parmesan and pine nuts. Season with salt, pepper, freshly grated nutmeg and lime juice.

5. 5.

   Roll dough into thin sheets on a floured surface in portions. Cut about 6 cm circles. Roll remaining scraps again and process similarly.

6. 6.

   Place 1 tsp of filling on each circle, brush edges with water and fold into half-moons. Press edges firmly with a fork.

7. 7.

   Cook ravioli in boiling salted water for about 4–5 minutes. Remove with a slotted spoon and drain well.

8. 8.

   Meanwhile peel the remaining garlic, slice it. Melt butter in a pan, cook garlic over medium heat until golden yellow. Toss sage leaves and lime zest briefly in the butter.

9. 9.

   Plate ravioli on six preheated plates and pour sage butter over them. Serve immediately.