Ravioli with lightly salted salmon and cream cheese

4 servings

60 minutes

Ravioli with lightly salted salmon and cream cheese is an elegant dish that combines Italian traditions with exquisite marine notes. The history of ravioli dates back centuries when pasta became the foundation of Italian cuisine, and fillings varied from simple to luxurious. Here, delicate dough envelops a soft, creamy filling of salted salmon and cream cheese, creating a harmonious balance of flavors. These ravioli have a silky texture, while butter with herbs and garlic adds aromatic depth. They are served with green peas that add freshness and a hint of sweetness. This dish is suitable for both festive dinners and quiet evenings with loved ones, reminiscent of warm Italian meals filled with heartfelt conversation and enjoyment of taste.

Energy value per serving

• Calories: 867.8
• Proteins: 26.2g
• Fats: 55.5g
• Carbohydrates: 67.9g

Ingredients

• Wheat flour: 300 g
• Chicken egg: 2 pc
• Olive oil: 2 tbsp
• Salt: 0.5 tsp
• Water: 90 ml
• Lightly salted salmon: 170 g
• Cottage cheese: 200 g
• Green onions: 15 g
• Parsley: 10 g
• Garlic: 2 clove
• Butter: 130 g
• Frozen green peas: 200 g

Cooking steps

1. For the dough, we mix flour, olive oil, salt, water, 1 chicken egg, and 1 yolk. The remaining white will be used to grease the dough. We knead the dough for 10 minutes and refrigerate it for half an hour to rest.

   Required ingredients:

   • Wheat flour: 300 g
   • Olive oil: 2 tablespoons
   • Salt: 0.5 teaspoon
   • Water: 90 ml
   • Chicken egg: 2 pieces
   • Chicken egg: 2 pieces

2. For the filling, finely chop the salmon fillet and mix it with cream cheese. If the filling is bland, you can add salt.

   Required ingredients:

   • Lightly salted salmon: 170 g
   • Cottage cheese: 200 g
   • Salt: 0.5 teaspoon

3. Making ravioli. Divide the prepared dough into 4 parts and roll out into sheets about 2 mm thick. On one half of the sheet, place the filling in small portions of about 8-10 g each, spaced 3 cm apart. Brush around the filling with the remaining egg white. Cover the placed filling with the second half of the rolled-out dough. Then carefully press the dough around each portion of filling to minimize air around it. Cut the dough around the filling into squares measuring 5x5 cm. Boil the resulting ravioli in lightly salted boiling water for three minutes.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Meanwhile, we heat the pan, add the compound butter (butter mixed with finely chopped garlic, parsley, and green onions), and pour in the peas that were previously boiled until ready. We simmer everything on low heat for 3-4 minutes. Then we add the boiled ravioli. We mix everything thoroughly, plate it, and serve it.

   Required ingredients:

   • Butter: 130 g
   • Garlic: 2 cloves
   • Parsley: 10 g
   • Green onions: 15 g
   • Frozen green peas: 200 g