Ravioli with smoked salmon and low-fat cottage cheese
2 servings
30 minutes
Ravioli with smoked salmon and low-fat cottage cheese is a refined dish of Italian cuisine that embodies the harmony of flavors and the tenderness of textures. This dish combines delicate dough, the rich aroma of smoked salmon, and the creamy softness of cottage cheese, creating a sophisticated delight. Light nutmeg and fresh dill add zest to the filling, while lemon zest provides a subtle citrus freshness. The ravioli are boiled in gently simmering water, achieving softness and juiciness. The finishing touch is red caviar, which not only decorates the dish but also adds richness to its flavor. This masterpiece is perfect for festive dinners and romantic evenings, impressing with its elegance and refinement. Each serving is a journey into the world of gastronomic pleasure where Italian tradition meets refined flavor combinations.
1
Combine flour with egg and yolk, add olive oil, salt, and a pinch of saffron. Knead the dough. Leave it covered with plastic wrap for half an hour at room temperature.
- Wheat flour: 100 g
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Olive oil: 10 ml
- Saffron: 0 g
- Salt: 1 g
2
For the filling, chop the salmon into small cubes and finely chop the dill. Mix the fish, cottage cheese, and herbs, adding lemon zest, nutmeg, and pepper. Salt to taste.
- Smoked salmon: 150 g
- Low-fat cottage cheese: 150 g
- Grated lemon zest: pinch
- Nutmeg: to taste
- Dill: to taste
- Ground black pepper: to taste
- Salt: 1 g
3
Roll the dough into a sheet one millimeter thick. Mentally divide one half into eight squares, place eight portions of filling in their centers, and moisten the edges of these squares with water (using a brush, for example). Cover this with the second half of the dough and press where the edges of the squares are supposed to be. Cut the squares with a knife and go around their edges with a fork.
4
Boil the ravioli in salted water for 4-5 minutes (the water should not be boiling vigorously).
5
Serve on plates, garnish with 5 grams of red caviar on each piece. And add dill dressing.
- Red caviar: 40 g
- Dill dressing: 2 tablespoons