Smoked Salmon Ravioli with Gruyere
Smoked Salmon Ravioli with Gruyere
Make your own fresh ravioli for best results! These have a smoked salmon mousse filling and are served with melted Gruyere cheese.
Ingredients
Serves: 8
- 2 cups (250g) plain flour
- 2 eggs, beaten
- 2 egg yolks
- 450g smoked salmon
- 2 eggs
- 1 cup heavy cream
- 2 teaspoons chopped fresh chives
- 1/2 teaspoon ground black pepper
- 1 egg, beaten
- 480g grated Gruyere cheese
- 1 cup thickened cream
Directions
Preparation:40min ›
Cook:20min ›
Ready in:1hour
- TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the centre. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
- FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup cream, chopped chives and pepper. Mix thoroughly.
- To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
- Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
- Meanwhile, add to each of 8 fireproof plates 30g gruyere cheese and 1/8 cup cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 30g more gruyere on top. Place under the broiler until the cheese browns lightly.
- Serve the stuffed raviolis on the warm plates.
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Reviews and Ratings
Global Ratings:
(19)
Reviews in English (16)
I love this recipe. I used my own pasta recipe (2 eggs, 1tbsp olive oil, 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse, I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless, it turned out delicious!! If you are using fresh pasta dough, it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess, especially if you are storing the ravioli in the fridge for a while. Also, I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that, if there was a break in the ravioli dough, that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg, I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally, after draining the ravioli, I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot. - 21 Oct 2010 (Review from Allrecipes USA and Canada)
It was easy to prepare and delicious. I did some changes. First, I used a different dough. Hudgson Mill has a pasta flour (a mix of semolina and durum ). At the back of the box there is a pasta recipe and it turns out very nice. Anyway, that dough worked very well but you will need to double that recipe for 1 lb of salmon, or vice versa. I substituted cream with half amount milk, I think it made the mousse lighter (in terms of fat). After all we enjoyed it - 01 Oct 2005 (Review from Allrecipes USA and Canada)
This is a wonderful alternative to the traditional cheese or meat ravioli. I made this recipe with out altering it. It was incredible. I come from a large Sicilian family and doubled the recipe everyone was more than pleased that night!! - 14 Mar 2003 (Review from Allrecipes USA and Canada)
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