Its been quite some time since I rolled out pasta on the pasta machine, and with some fresh cottage cheese and dill lying at home, this recipe was just calling out to me. The ravioli stuffing a simple salmon and cottage cheese mousse, with a little dill and smoked paprika seasoning. The original recipe called for ricotta, but fresh drained cottage cheese has the same texture and feel. Dill and Salmon are perfect pairs, with the capers adding a nice acidity to the dish. The ravioli requires most of the leg work, and they can be made in advance and frozen in batches. This recipe used one cup of flour, and made nine raviolis, which is enough for one person.
Ingredients
Ravioli
- 1 cup wheat flour
- 1 egg
- 2 tbsp flour for dusting
- 1/2 cup fresh drained cottage cheese
- 1/2 cup flaked pink salmon
- 1 tbsp chopped dill
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 tsp salt
- 1 tbsp water mixed in with 1 tsp flour
- Salted water with tsp of vegetable to boil the ravioli
Dill Caper sauce
- 1 cup milk
- 1 tbsp butter
- 1 tbsp caper
- 1 tbsp chopped dill
- 1 tsp salt
Method
Ravioli
- Mix the flour, egg and salt and make a soft dough. Wrap in cling-film, and keep in the fridge for at least an hour.
- Blitz the salmon, cottage cheese, dill, oil, salt and paprika to make a thick smooth mousse. Keep it thick as its easier to handle and stuff in the ravioli.
- Roll out the dough on a pasta machine, till the eight setting. Cut out circles of 2 inch diameter.
- Spoon a teaspoon of the salmon cheese mixture into the centre of one circle, baste the edges with the water-flour mixture and place a second circle on top. Press down the edges to seal the ravioli, and place on a lightly floured board.
- Once the ravioli cases are made, bring a pot of salted water to a boil and add the ravioli cases. Avoid over-loading the pot, and limit it to three ravioli cases per round.
- Boil for a minute each, until the ravioli cases float up and are cooked through.
- Remove and keep aside in an oiled strainer.
- Heat butter in a pan, and once it starts frothing, add the capers and dill. Lower the heat and let it steep for a minute. Then add the milk and salt and bring to a boil.
- Add the ravioli and spoon the sauce over. Bring to a boil and take off the heat.
- Serve up with a slice of lime.
