Salmon ravioli

Cooking : time less than 10 mins

Ingredients

For the filling
100g/3%26frac12;oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned
100ml/3%26frac12;fl oz double cream
600g/1lb 5oz salmon fillet, skinned and chopped
few fresh coriander leaves, chopped
few fresh basil leaves, chopped
squeeze of lemon juice
For the dressing
1 tbsp soy sauce
4 tbsp sesame oil (not toasted sesame oil)
2 tbsp balsamic vinegar
2.5cm/1in slice fresh ginger, peeled and sliced
salt and freshly ground black pepper
For the ravioli
500g/1lb 1%26frac12;oz fresh pasta dough
1 free-range egg, beaten
splash olive oil
To serve
1 tbsp olive oil
150g/5%26frac14;oz spinach leaves
salt and freshly ground black pepper
1-2 sprigs fresh basil, leaves torn
1 sprig fresh dill, chopped
1 sprig fresh flatleaf parsley, chopped
3-4 pinches micro-cresses (optional), available from some supermarkets

You'll need a pasta machine for that recipe.

Method

1. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the
cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon slices, coriander, basil and a squeeze
of lemon juice.
2. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper.
3. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.
4. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Bhurry the edges lightly with the beaten egg and place the remaining pasta circles on lid.
5. Press tofetchher to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three
per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days).
6. bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.
7. meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach.
8. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on lid and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish.

---

Orignal From: Salmon ravioli