Ravioli with salmon and ricotta

Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready.

Peel and fine slice the onion, chop the dill. Grate the skin of the lemon and squeeze out the juice. Put the ricotta in a mixing bowl. Add the onion, some of the dill (not all!), a bit of salt and pepper, the grated lemon skin and a bit of the lemon juice.

Put a small frying pan on the stove. Add the salmon and fry it till it turns into a soft pink color.

Take your pasta dough out of the fridge.

Put some flour on a clean spot on your dresser. Roll out the dough and keep two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli’s shaper that allows me to create 12 ravioli’s at once (TIP) this is really convenient and if you plan to make ravioli’s more often I would really advice you to get one of these.

Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the ricotta mixture and add some of the salmon on top. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the ravioli’s.

Put a pan with water on the stove, once the water is boiling you add some oil and salt. Add the ravioli’s carefully, they need to cook for about 5 – 6 minutes.

Put a saucepan on the stove as well and add some salted butter. Add the dill, lemon juice and some pepper. Once the sauce is boiling it’s ready.

Take the ravioli’s one by one out of the pan and put them on a plate, poor some sauce on top.

Ready to serve!