Source: Lorenza's Pasta by Lorenza De'Medici. 1996
Makes 4 servings.
Preparation time: 2 hours
Tips: Serve with fresh asparagus and french bread
Ravioli with Salmon
In Curry Cream Sauce
Ingredients
Preparation
1/2 pound salmon, poached in white wine
6 tablespoons Ricotta cheese
2 egg yolks
1 pinch salt, to taste
1 pinch pepper, to taste
1 recipe Pasta Dough Wheat flour, see note (1)
SAUCE
2 cups whipping or heavy cream
1 tablespoon curry powder
1 pinch salt and pepper
chopped parsley for decoration
1. In a small skillet place about 1/3 cup white wine to poach the salmon. Bring wine to a gentle boil, add the salmon and reduce heat to a simmer. cover and cook until the fish turns from a translucent color to a solid. This indicates the fish is cooked. Remove fish from skillet, drain and cool.
2. Mix together the salmon and ricotta cheese with a little salt and pepper to taste. Stir in the egg yolks and set aside.
3. Prepare pasta sheets according to the "Pasta Dough" recipe. Working with a sheet about 3 feet long, place about 1 spoon full of filling every 3 inches making two rows. Fold pasta over filling and gently press each Ravioli to remove trapped air. Using a ravioli cutter, seal and cut to desire size making sure all edges are sealed. About 12 per sheet. Place Ravioli on Teflon sheet or floured pastry towel to prevent sticking to each other. Ravioli may be frozen at this time for later use. (see note 2)
4. Bring a large saucepan of water to the boil. Add the ravioli and salt and cook for 2 minutes after the water returns to the boil. Meanwhile, heat the cream , curry powder, salt and pepper in a pan over low heat until it thickens to desired consistency. About 15 -20 minutes.
5. Drain ravioli and transfer to warm individual plates. Serve immediately topped with sauce and a sprinkle of chopped parsley for decoration.
NOTE: 1) Semolina Pasta dough is easier to use and does not stick to each other as Wheat flour Pasta dough does. You may use either depending on your preference in flavor and texture.
2) To freeze Ravioli, place in single layer on Teflon sheets and place in freezer, when hard and almost or completely frozen place in plastic bags and seal. Frozen Ravioli won't stick to each other.
Makes a very elegant light meal.
