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
1 c. ricotta cheese
salt and pepper
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
Rinse the salmon well, pat dry with a paper towel and leave uncovered for 2
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 togther 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.)
Creating 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 countertop or the pasta machine as you
are rolling it through, sprinkle some semolina on the countertop. 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 countertop.
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.
Take 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 immeditely, 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.