Ravioli with cream cheese and salmon
Pasta, cream cheese, ricotta, pine nuts, sun-dried tomatoes, dill, smoked salmon
50 Min.
Gesamtdauer
30 Min.
Arbeitszeit
Zutaten für Personen
2 sprigs of dill
50 g cream cheese
100 g ricotta
100 g smoked salmon
2 tbsp pine nuts
4 dried tomatoes
salt
cayenne pepper
100 g fresh pasta dough
flour
4 tbsp butter
Zubereitung
- Heat a frying pan, fry the pine nuts in it until golden brown, transfer immediately to a plate and leave to cool.
- Finely chop the pine nuts and place in a medium bowl.
- Finely dice the sun-dried tomatoes and add to the chopped pine nuts in the bowl.
- Pluck the dill tips from the stalks, chop and add to the bowl.
- Finely dice the salmon and add to the bowl.
- Add the ricotta and cream cheese to the ingredients in the bowl and mix well.
- Season the ricotta mixture with salt and cayenne pepper and chill for approx. 15 minutes.
- Divide the pasta dough in half and roll out each half thinly on a floured surface.
- Place about a teaspoon of ricotta mixture on each rolled-out pasta sheet at a distance of about a thumb’s length.
- Cover the sheet with the mounds of ricotta cream with the second sheet of pasta.
- Cut the ravioli evenly and seal the cut edges with a moistened finger.
- Pour the water into a large pan, add plenty of salt and bring to the boil.
- Reduce the temperature until the water is only simmering gently.
- Carefully slide the ravioli into the water and leave to cook for approx. 5 minutes.
- Melt the butter in a pan.
- Carefully drain the ravioli and drizzle with the melted butter.
UNser TIPP
With cream cheese and spinach instead of smoked salmon, you have a delicious vegetarian option.
