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Smoked Salmon Ravioli

By: MC  
"A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!"

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (9)

Rate/Review | 623 people have saved this

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 2 egg yolks
  • 1 pound smoked salmon
  • 2 eggs
  • 1 cup heavy cream
  • 2 teaspoons chopped fresh chives
  • 1/2 teaspoon ground black pepper
  • 1 egg, beaten
  • 16 ounces shredded Gruyere cheese
  • 1 cup heavy whipping cream

Directions

  1. TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
  2. FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
  3. To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
  4. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
  5. Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
  6. Serve the stuffed raviolis on the warm plates.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 678 | Total Fat: 47.3g | Cholesterol: 340mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2005 by BOGAZ 
It was easy to prepare and delicious. I did some changes. First, I used a different dough.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by TRISHAJEFFERY 
This is a wonderful alternative to the traditional cheese or meat ravioli. I made this recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by RNASHBY 
The Guyere cheese sauce is excellent but the salmon mousse came out runny (recommend less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2008 by tamalegirl 
Fantastic. I had to make much more pasta dough than the recipe called for, which probably... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2005 by THISISART 
This was a delicious recipe; although it was extremely rich, so pair it with a really light... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2004 by MEEMEEBULUGA 
This was good, but had a few things that compromised the dish overall. First of all, the pasta... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2004 by EMMYBFREE 
As I had no time to make the pasta myself I used some fresh pasta sheets. But in doing this I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2008 by Spruce92 
We had this for Christmas Dinner and my family ate so much that they didn't eat desert. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by amyhunter 
This was OUTSTANDING!! Every bite was incredible!!! I didn't have time to make the pasta so I... MORE

 
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