Salmon & Marscapone Ravioli with Brown Butter & Crispy Sage Sauce

Salmon & Marscapone Ravioli with Brown Butter & Crispy Sage Sauce


Serves 2 - 4 (Makes 18 - 20 ravioli)

Pasta Dough
  • 250g eggs
  • 400g white 00 flour
  • 50g semolina flour
  • 1 teaspoon salt
Brown Butter & Sage Sauce
  • 100g salted butter
  • 1/2 - 1 bunch fresh sage leaves


    Salmon & Marscapone Filling



      Pasta Dough

      1. In a large mixing bowl, mix together the white 00 flour, semolina and salt. Place the flour onto a pasta board or clean surface and make a well in the middle of the flour with your fist that is deep and wide enough to hold the eggs.

      2. Place your eggs into the middle of the flour well and whisk together with a fork. When you’re whisking your eggs, slowly combine the flour from the edges of where the eggs are sitting and whisk through with the eggs until a thick egg paste forms. When you can no longer whisk with the flour and egg with a fork, bring the flour from the edges into the well with your hands and begin to knead the dough into a ball.

      3. Knead the dough for 10 minutes until a firm smooth dough ball forms that is moist and not sticky. Every dough is different so you will need to go by feel. Refer to my cooking notes below.

      4. Place your dough into a bowl and cover well with plastic wrap or a damp towel. Leave to rest for 30 minutes - 1 hour.

      Salmon & Marscapone Filling

      1. Combine all ingredients into a blender and blend until a smooth filling forms. If there is some texture in your filling that is also fine! Give your filling a little taste and further season if needed. Cover your filling and store in the fridge until you’re ready to fill your ravioli.

      Ravioli Assembly

      1. Uncover your dough and divide it in half. You will only be needing half of the dough for this recipe so wrap the second half and place in the fridge if using within two days or into the freezer for several months.

      2. Divide the dough you are using in half. Place one of the pieces onto a lightly floured pasta board or bench surface and cover the other half. Roll the dough out with a rolling pin into a rectangular shape that is 3mm thick.

      3. Roll the dough through a pasta machine on the widest setting (number 7 on my pasta machine). Fold the dough in half and roll it through again.

      4. Roll the dough through a narrower setting twice and fold the dough in half for the second time (number 4 or 5 on my pasta machine).

      5. Finally, roll the dough on the second narrowest setting (number 2 on my pasta machine) until you have a long rectangular pasta sheet. Dust the pasta sheet with flour and set to the side while you repeat this step with the remainder of the dough.

      6. Place your ravioli filling into a piping bag. If you don’t have a piping bag you can simply spoon the filling onto the ravioli sheets for this step. Pipe a 20cent piece of filling onto the bottom half of the pasta sheet with a 2cm boarder left at the bottom. Wet your index finger with water and dampen the boarder of the dough and in between the filling. Fold the pasta sheet over the filling and press firmly around the edges and in between the filling to remove any air bubbles. I use a small shot glass that I place over the filling to help shape it into a nice circle shape and help to remove air bubbles.

      7. Using a ravioli cutter, cut your ravioli shapes around the filling. I cut mine into large squares.

      8. Place your ravioli onto a lightly floured surface and also sprinkle with flour while you make the remainder of the ravioli.

      Brown Butter & Crispy Sage Sauce

      1. In a large pan on a medium heat, combine the butter and sage and cook for 8 minutes or until the butter starts to brown and the sage begins to crisp. Your sauce needs very little attention but may need a stir every few minutes.

      To finish

      1. In a heavily salted pot of boiling water, cook your ravioli for 1 - 2 minutes. Drain your pasta and combine with the brown butter and crispy sage sauce on a low heat. Spoon the sauce over the ravioli and then serve immediately with a sprinkling of parmigiano reggiano and enjoy!

      Cooking Notes

      • I use eggs from 500g egg cartons. These eggs are best for when working with pasta as there yolks are orange and very rich.

      • Pasta dough is very

        dependent on feel and touch and quantities can change depending on many variables such as the ingredients your working with and the weather. The quantities I work with are a rough guideline of where to start. If your pasta is too dry, add a little water to your dough or hands when working with it. If it is too wet, add a little bit of flour to the dough or hands when working with it.

      • Always measure your pasta ingredients (including your eggs!)

      • If you don’t have a ravioli cutter, you can simply use a sharp knife or glass to cut your ravioli shapes. I have used a martini glass for when wanting circle raviolis. Just be careful when pressing down!

      Recipe by Daen's Kitchen

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