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Smoked salmon ravioli

Servings: 25–30 raviolis depending on size
8 oz. salmon
1 c. kosher salt
½ c. sugar
1 tsp. cracked black pepper
zest of 1 orange
smoke wood
1 c. ricotta cheese
salt and pepper

1 egg


Soak the smoke wood in warm water.

Mix the salt, sugar, pepper and zest together. Pack this mix onto all sides of the salmon piece, cover with plastic wrap and leave to cure in the refrigerator for 1 hour.

Rinse the salmon well, pat dry with a paper towel and leave uncovered for 2 hours.

Preheat your smoker to 200°F with good ventilation.

Place the dry salmon piece in the smoker and let it smoke for 30 minutes. Remove the salmon and leave uncovered in the refrigerator to cool down.

Once the salmon is cool, mix it together with the ricotta cheese and season with salt and pepper. (Or alternately, store-bought cold smoked salmon can be used. Mince with a knife before mixing with the ricotta.)

egg wash for ravioliCreating the ravioli
Pull off a small section of your pasta dough and wrap up the remaining dough in plastic wrap. Start to by patting the dough a little flat to make it easier for the pasta machine to press down the dough.

Start with your pasta machine on the thickest setting. Run the dough through once. Fold the dough in thirds so there are two nice even sides. Take the folded side and feed into the machine first.

Turn the pasta machine to a thinner setting and run the dough through again. Continue doing this until you have gone through between three-quarters and all of the settings depending on your preference. Filled pasta should be thinner than a straight noodle because it will be doubled over to cover the filling. (Alternately, this can also be done with a rolling pin.)

If the pasta dough starts sticking to the counter top or the pasta machine as you are rolling it through, sprinkle some semolina on the counter top. Semolina will keep the dough from drying out more like all-purpose flour may cause to happen. Once it is to the thickness you want, place it flat on your counter top.

In a small bowl, lightly beat the egg.

Take your filling and spoon out a small round dollop. Place in the center of the dough vertically and 1–2 inches from the left of your pasta edge. Continue with the additional filling dollops spaced 2–2½ inches apart until you have roughly half of the pasta sheet filled.

Take the egg and brush around the filling with a pastry brush. It does not need to be a heavy coating; a light coating will help glue the pasta sides together. Take the empty half of the pasta sheet and fold it over the top of the filling side so that the outer edges meet. Press down around the filling getting as close to the filling as possible; try and avoid any air pockets.

preparing ravioliTake a ring mold (or alternately, the rim of a glass) and press it down around your filling. Pull off the excess pasta. Pick up the raviolis and press down around the outside to ensure they are properly sealed. Store them on a dish of semolina as you create the additional raviolis. (If you do not plan on using the ravioli immediately, they can be stored in the refrigerator; however, do not wrap them up as they will sweat with the moisture from the filling.)

Put a pot with about 2–3 quarts of generously salted water on high and let come to a gentle boil. Drop the raviolis into the water and make sure they are not sticking together. Boil for 2–3 minutes. Check around the edges where the ravioli is thickest for doneness.

Remove from the water and toss them in a skillet with a little butter and a little of the cooking liquid. Gently toss them around to ensure overall coating. Season with salt and pepper to taste.

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