200g pasta flour (00)
2 fresh eggs
beaten egg, for brushing
200g ricotta cheese
3 tbsp finely grated fresh parmesan
pinch of freshly grated nutmeg
Lemon butter sauce:
2 lemons, juice of
2 tbsp capers
Measure the flour onto a flat work surface (marble is best) in a mound and make a well in the centre. Crack the eggs into the centre of the flour.
Break the yolks with your fingers, then slowly gather in the flour, mixing with your hand until all the flour is absorbed into the egg (a spatula or knife is useful to help gather up the flour). Bring the dough into a ball.
Knead the dough on a lightly floured surface. Hold dough with one hand, push it away from you with the heel of your other hand, fold it back on itself, give it a quarter turn, knead again. Continue for 4 minutes, wrap in cling film and leave to rest.
Mix the Regal Salmon with the ricotta, parmesan, nutmeg and season to taste with salt and pepper. Divide the filling into eight balls and set aside.
Roll out the dough, knead the dough a little. Cut into quarters. Wrap one half in cling film, roll out the other on a lightly floured surface, into a thin, rectangle. Repeat with another quarter of the dough.
Bundle up and save the trimmings. Evenly lay three or four filling balls down the centre of the smaller strip and flatten a little.
Make the ravioli, brush the dough around the filling with beaten egg, then lower the other piece of rolled dough on the top, pressing around the filling to expel the air. Use a cutter to cut out circles around the filling. Repeat until all the dough is used up.
Cook ravioli in boiling salted water in batches for about 8-10 minutes. Make the sauce as pasta cooks: melt the butter in a frying pan and fry the capers for a minute. Pour in the lemon juice, reduce the heat and add the ravioli as you cook the rest. Serve the ravioli with the sauce. Garnish with grated Parmesan cheese and rocket leaves.
Tip: If you have a pasta machine, set it to the thickest setting and feed the kneaded dough through it dusting it lightly with flour as it emerges, to stop it sticking. Fold the dough over and feed it through the machine at this setting again. Repeat several times until dough is compact and smooth. Adjust the machine to the next setting (slightly thinner) and repeat the process. Continue feeding the dough through until you reach the setting between 1 and 0, at which stage the pasta strip is ready to be trimmed.
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