*Ravioli stuffed with fresh salmon and ricotta, served with zucchini flowers*
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*Ingredients*
*Fresh pasta:*
– 280 g of all-purpose flour (type 00)
– 2 whole eggs
– 4 egg yolks
*Ravioli filling:*
– 500 g of fresh salmon (preferably previously frozen for safety)
– 250 g of fresh ricotta
– Chives (finely chopped, to taste)
– Salt (to taste)
– Black pepper (to taste)
– Grated zest of 1 lemon
*Sauce:*
– Zucchini flowers (about 10-12)
– Extra virgin olive oil (to taste)
– A ladle of ravioli cooking water
– Salt (to taste)
– Black pepper (to taste)
*Garnish:*
– Extra virgin olive oil (to taste)
– Freshly ground black pepper (to taste)
– Grated lemon zest
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*Instructions*
*1. Prepare the fresh pasta:*
1. Place the flour on a work surface, forming a well in the center. Add the eggs and egg yolks.
2. Begin mixing with a fork, gradually incorporating the flour, then knead by hand until you have a smooth, homogeneous dough.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
*2. Prepare the filling:*
1. Cut the salmon fillet into small cubes.
2. Steam or lightly sauté the salmon until just cooked. Let it cool.
3. Finely chop the salmon with a knife.
4. Combine the salmon with the ricotta in a bowl. Add the chopped chives, a pinch of salt, black pepper, and grated lemon zest. Mix well.
5. Transfer the filling to a piping bag and refrigerate.
*3. Shape the ravioli:*
1. Roll out the pasta dough into thin sheets using a pasta machine.
2. Pipe small amounts of filling onto one sheet of pasta, spacing them evenly.
3. Cover with another sheet of pasta and press around the filling to seal.
4. Cut out the ravioli with a fluted cutter or round cutter. Make sure the edges are well-sealed to prevent leaks during cooking.
*4. Prepare the sauce:*
1. Remove the pistils from the zucchini flowers, wash them gently, and cut them into thin strips.
2. Heat a drizzle of extra virgin olive oil in a large skillet over medium heat.
3. Add the zucchini flowers and sauté for a few minutes.
4. When the ravioli are ready, add a ladle of their cooking water to the skillet to create a light sauce.
*5. Cook the ravioli and assemble the dish:*
1. Bring a large pot of salted water to a boil.
2. Cook the ravioli for 3-4 minutes, until they float to the surface and are fully cooked.
3. Gently drain the ravioli and transfer them directly to the skillet with the zucchini flowers.
4. Toss the ravioli gently over low heat, being careful not to break them.
*6 Serve and garnish:*
1. Plate the ravioli, distributing the zucchini flower sauce evenly.
2. Drizzle with a little extra virgin olive oil, a touch of freshly ground black pepper, and a sprinkle of grated lemon zest.
3. Serve immediately to enjoy the fresh and delicate flavors.
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00:00 Intro
00:24 Eggs pasta dough
02:26 Salmon and ricotta filling
07:30 Shaping ravioli
10:40 Cooking and eat