Have you ever wondered how to make fish tasty and enjoyable for children? These rosemary ravioli with salmon and cheese are full of flavor and balance, and should appeal to at least most children. 🙂 Making ravioli is a fun process in itself, which takes time, but with children and good company, the evening in the kitchen will fly by. And if you start making ravioli, it’s worth making multiple batches right away and putting the remaining raw ravioli in portions in the freezer. This way, sometimes on a weekday evening, it’s especially convenient to take homemade ravioli from the freezer into a pot and enjoy a particularly tasty dinner with little effort.
The main thing when making ravioli is the elasticity of the dough and then the technique of shaping the ravioli. For the dough, be sure to use a higher-quality wheat or spelt flour with enough gluten and allow the dough to stand before rolling so that the gluten can work its magic. You can start shaping the finished dough into thin strips using a pasta machine – start at a higher setting and move thinner and thinner. Place the finished dough strips next to each other on a lightly floured work surface and then you can start filling the ravioli. Place the fillings on the dough strip about 3 cm apart. Then place another dough strip on top and gently press, moving away from the filling and pressing out all the air from the center. Air bubbles are the reason why the ravioli can later open during cooking. If you want a more secure attachment, spread egg yolk between the dough strips to stick them. Press the dough sheets together tightly, making sure that there are no air bubbles in the filling area or between the dough strips, and then cut the ravioli apart.
To store, place them alternately in boxes with baking paper or in plastic bags with a grip and put them in the freezer.
Salmon and cheese ravioli
Ingredients
Filling:
Sauce:
Preparation
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Put 300 g of flour, salt, 3 eggs, and oil into a stand mixer. Mix until smooth, pour onto a work surface, and knead into a smooth dough. Shape the dough into a ball, wrap in cling film, and let it rest for 30 minutes.
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Put the salmon fillet and salt into a small food processor bowl and press in the garlic clove. Blend into a thick mass. Pour the mixture into a bowl, stir in the grated cheese and finely ground dried rosemary (you can use a mortar and pestle for that). Transfer the mixture to the refrigerator to chill.
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Now start working on the dough - cut the ravioli dough in half and start rolling. You can also roll with a rolling pin, it just requires more effort. It's most convenient to do it with a pasta machine. Flatten one piece slightly, and start rolling with the pasta machine at the widest setting. Roll the dough through once, fold the strip, and roll again 1-2 times. Then, moving progressively higher settings, roll the dough through each setting 1 x up to at least setting 6-7 or higher. Place the long strip of dough on a floured table and roll out the second long strip of dough.
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Now place ½ tsp of filling in the centre of a roughly 3 x 3 cm area on the dough strips and repeat until one long dough strip is covered with portions of filling. Place the second dough strip on top and press the areas between the fillings together tightly. The dough strip should have beautiful little balls of filling bulging out, and the dough areas in between should be tightly pressed together. Cut out the ravioli with a fluted pastry wheel - roughly 3 cm x 3 cm squares - and either cook them immediately or place them on a baking paper-lined tray and put them in the freezer. Repeat until all the dough and filling is used up.
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To serve, place a suitable amount of ravioli in boiling water and cook fresh ravioli for about 6 minutes, frozen ravioli for about 10-12 minutes. Meanwhile, prepare the sauce. Put a bit oil in a pan, press in the garlic clove, and heat gently. Add the cream cheese, stir, and allow it to melt into a sauce. Add a bit of lemon zest, season with salt and pepper, and also stir in a few tablespoons of pasta cooking water, about 3-4 tbsp. Add the cooked ravioli to the sauce and add another 1-2 tbsp of pasta cooking water if needed. Serve immediately and add a touch of grated Parmesan on top.
