SMOKED SALMON RAVIOLI WITH DILL
Make and share this Smoked Salmon Ravioli with Dill recipe from Food.com.
Provided by PugsAndKisses
Categories Savory
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool.
- Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste.
- Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled.
- Put 1 won ton wrapper on a lightly floured surface, add 1 tablespoon of the filling in the center,brush the edges well, trim the excess dough around the filling.
- Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly.
- Bring a pot of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender.
- (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
- Arrange 3 of them on each of 4 heated plates.
- Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.
Nutrition Facts : Calories 273.3, Fat 12.3, SaturatedFat 7.1, Cholesterol 39.5, Sodium 453.4, Carbohydrate 31.2, Fiber 1, Sugar 0.2, Protein 9.4
TANDOORI SMOKED SALMON RAVIOLI WITH GOAT CHEESE PARFAIT AND OSETRA CAVIAR
Provided by Marcus Samuelsson
Categories appetizer
Time 2h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours.
- Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.
- Poach quail eggs with goyoza wrappers around them.
- For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
- For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.
SMOKED SALMON RAVIOLI'S
Steps:
- Before starting ravioli's start filling, blend salmon, cheeses, and remaining ingredients together until smooth. Put 1 tablespoon of salmon mixture in center of Pasta wrap, brush salt-water mixture around edges, and place another pasta wrap over salmon mixture and seal edges. Trim ravioli edges in whatever design you would like, place in boiling water, when ravioli floats it's done. Cream Sauce 2 tbl. Olive oil 2 tbl. Butter 2 tbl. Chopped Garlic 2 tsp. Chopped Dill 8 oz. Half-n-Half Salt Pepper Sauté butter, garlic, dill, and seasoning. Add half n half. Cook to desired thickness. Place cooked ravioli's in a big bowl, pour sauce over ravioli's, garnish with more dill and Parmesan cheese. Happy Eating.
SMOKED SALMON RAVIOLI
Salmon and pasta--what more could you want? This could be used for a romantic dinner or a dinner to impress the in-laws.
Provided by southern chef in lo
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. Pour the beaten eggs and yolks into the well and slowly pull the flour into the eggs until it is all incorporated.
- Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine.
- For the mousse, puree the smoked salmon and eggs together until smooth. Slowly add the cream, pepper, and chives.
- Assemble the raviolis on a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush egg wash on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut raviolis apart and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes.
- For the sauce: While the ravioli cooks, add to each of 8 fireproof plates 1 oz gruyere cheese and 1/8 cup cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 oz. more gruyere on top. Place this under a broiler until the cheese browns lightly.
Nutrition Facts : Calories 668.9, Fat 46.6, SaturatedFat 26.1, Cholesterol 309.9, Sodium 695.2, Carbohydrate 26.1, Fiber 0.9, Sugar 0.6, Protein 35.5
SMOKED SALMON RAVIOLI
A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!
Provided by MC
Categories Smoked Salmon
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
- FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
- To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
- Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
- Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
- Serve the stuffed raviolis on the warm plates.
Nutrition Facts : Calories 677.8 calories, Carbohydrate 26.2 g, Cholesterol 324.4 mg, Fat 47.3 g, Fiber 0.9 g, Protein 36.3 g, SaturatedFat 26.4 g, Sodium 704.5 mg, Sugar 0.6 g
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5/5 (8)Category Main CourseCuisine ItalianTotal Time 1 hr 40 mins
- Clean and peel the potatoes. Add them to a pot with enough water to cover them and set on medium-high heat.
- Make the pasta sheets. Combine the flour and durum semolina over a working surface, make a well in the middle and crack the 3 eggs in. Gently start incorporating the eggs and flour and start kneading when the texture of the dough allows. If using fairly small eggs, add up to 20 ml of water to make the dough come together. When the dough is ready, wrap it tightly in cling film and let it sit on the counter for 15 minutes.
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- While the potatoes are cooking and the dough is resting, warm 20 g of butter in a pan, chop the spring onion and sauté it until tender. Set aside. Cut the smoked salmon into small bits and set aside.
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