Will you try to make this Half-moon ravioli with smoked salmon and goat cheese by Chef Silvia Brandi? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
500 g flour
5 eggs
1/2 teaspoon turmeric
300 g smoked salmon
300 g goat’s cheese
100 g of grated cheese
100 g chopped walnuts
150 g butter
100 g Parmesan cheese
Chives
Salt
Pepper
INSTRUCTIONS
1. Mix the sifted flour with the eggs, a pinch of salt and the turmeric. Knead well – the dough should be smooth and elastic. Wrap in cling film and leave to rest for 30 minutes in the fridge.
2. While the dough rests, prepare the filling. Whisk the salmon, goat’s cheese and the fresh cheese together. Season with pepper, add a little chopped spring onion and crush everything together, until you have one cohesive mixture.
3. Place the dough on a floured flat surface and roll out to the thickness of one millimetre (or use a pasta machine). Cut out circles using a cookie cutter or similar.
4. Add a teaspoon of filling to each circle and fold to make a half moon, pressing the edges together to seal.
5. Bring a saucepan of salted water to the boil then place the ravioli in the water for a few moments to cook.
6. Melt the butter in a hot pan, add the chopped walnuts and cook for 2 minutes then set aside.
7. Drain the ravioli and drizzle over the butter.
8. Serve with grated Parmesan cheese and chopped chives.