Smoked Salmon Ravioli Recipe

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Most Helpful Positive Review

Oct 26, 2010

I love this recipe. I used my own pasta recipe (2 eggs, 1tbsp olive oil, 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse, I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless, it turned out delicious!! If you are using fresh pasta dough, it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess, especially if you are storing the ravioli in the fridge for a while. Also, I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that, if there was a break in the ravioli dough, that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg, I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally, after draining the ravioli, I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot.

—HAZELNUT

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Most Helpful Critical Review

Nov 23, 2004

This was good, but had a few things that compromised the dish overall. First of all, the pasta was awfully stiff, perhaps I didn't roll it thin enough, but I think there may be better pasta dough recipes available that would be worth a try. It is also a lot of work to make this recipe. The final product is very pretty, but very, very rich. I had an enormous amount of the smoked salmon mousse left over so I think I'll use it to stuff some pasta shells or something.

—MEEMEEBULUGA

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17 Ratings

Oct 01, 2005

It was easy to prepare and delicious. I did some changes. First, I used a different dough. Hudgson Mill has a pasta flour (a mix of semolina and durum ). At the back of the box there is a pasta recipe and it turns out very nice. Anyway, that dough worked very well but you will need to double that recipe for 1 lb of salmon, or vice versa. I substituted cream with half amount milk, I think it made the mousse lighter (in terms of fat). After all we enjoyed it :)

—BOGAZ

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Jan 07, 2004

This is a wonderful alternative to the traditional cheese or meat ravioli. I made this recipe with out altering it. It was incredible. I come from a large Sicilian family and doubled the recipe everyone was more than pleased that night!!

—TRISHAJEFFERY

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Jan 07, 2004

The Guyere cheese sauce is excellent but the salmon mousse came out runny (recommend less cream or more salmon). Overall very tasty though!

—RNASHBY

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Nov 23, 2005

This was a delicious recipe; although it was extremely rich, so pair it with a really light side dish or salad. I was short on time so I used wonton wrappers for the dough, which worked nicely.

—THISISART

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Apr 23, 2008

Fantastic. I had to make much more pasta dough than the recipe called for, which probably means my pasta was too thick. It was still great, though.

—tamalegirl

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Jan 25, 2011

Oh soooo goooood. It was fun to make the ravioli from scratch. And the smoked salmon was perfect. This is very filling so just add a salad for a complete meal.

—Lucky Noodles NOT a

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Nutrition

Calories
678 kcal
34%

Carbohydrates
26.2 g
8%

Cholesterol
340 mg
113%

Fat
47.3 g
73%

Fiber
0.9 g
4%

Protein
36.3 g
73%

Sodium
704 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smoked Salmon Ravioli

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 678
Calories from Fat: 426

% Daily Value *
Total Fat 47.3g 73 %
Saturated Fat 26.4g 132 %
Cholesterol 340mg 113 %
Sodium 704mg 28 %
Potassium 272mg 8 %
Total Carbohydrates 26.2g 8 %
Dietary Fiber 0.9g 4 %
Protein 36.3g 73 %
Sugars 0.6g
Vitamin A 34 %
Vitamin C < 1 %
Calcium 81 %
Iron 28 %
Thiamin 33 %
Niacin 93 %
Vitamin B6 18 %
Magnesium 16 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.