Prawn and smoked salmon ravioli

Name: Prawn and smoked salmon ravioli
Total time: 1 h 30 min
Ingredients: 200g of 00 flour; 2 eggs; 1/2 tbsp of olive oil; 100g of smoked salmon; 50ml of double cream; 180g of cooked prawn; 1 tsp dill, chopped; salt; black pepper; semolina, for dusting; butter; dill, chopped; salt; black pepper

by Georgina Auterac

Item 1 of 1

Main
easy
2
1 hour 30 minutes

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Georgina shares what her ideas for a romantic meal and how to make the classic Italian dish of ravioli which she stuffs with prawn and smoked salmon.

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A candlelit dinner and a shared plate of spaghetti may not be the most romantic meal people can think of, but a taste of Italy still beckons my romantic side.

The extra effort put into a home-made delicious dinner is worth more than any over-priced flowers and elaborate gifts. Everyone knows the old saying that the way to the heart is through the stomach!

Why not take the humble pasta dish of ravioli to new heights by making homemade pasta dough. It will be particularly special if you use luxurious ingredients such as prawns, lobster or even smoked salmon. If you're single this Friday, why not practice your pasta making skills on a special friend? Or throw a pasta party for a group of friends and watch Lady and The Tramp!

With many ravioli failures under my belt I have learnt some helpful secrets to make successful ravioli. Firstly, never overfill the ravioli, however nice the filling is! It isn’t worth it when they burst when cooking. Also another way to prevent the ravioli ‘erupting’ in the water is to make sure when sealing that there is no air bubbles between the pasta and filling.

Ingredients

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Imperial

Pasta

200g of 00 flour
2 eggs
1/2 tbsp of olive oil

Filling

100g of smoked salmon
50ml of double cream
180g of cooked prawn
1 tsp dill, chopped
salt
black pepper
semolina, for dusting

To serve

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Method

Begin with making the pasta dough. In a food processor combine the flour, eggs and olive oil and blend until a coarse crumb has been formed

Pour out onto the work surface and work it into a dough. Leave to rest for at least 30 minutes at room temperature

For the filling, add half of the smoked salmon and cream to a blender and blend to form a paste

Roughly chop the remaining smoked salmon and add to a bowl with the prawns and dill. Season with salt and pepper, mix well and chill in the fridge for 20 minutes

Divide the pasta dough into workable pieces. Using a pasta machine, roll out the pasta, beginning with the widest setting and finishing with the second narrowest. When not using dough, make sure that it remains covered to avoid drying out

Spoon about ½ teaspoon of filling at intervals along the length of the pasta. Brush a little water around each filling and lay a second rolled piece of pasta on top

Seal the pasta tightly around the filling and using a stencil cut through the pasta. Make sure your stencil is lightly floured to prevent it from sticking

Add each ravioli to a baking tray which has been lightly coated with semolina. Bring a large pot of salted water to the boil

Cook the ravioli for 4-5 minutes. To serve, gently toss in melted butter, a squeeze of lemon juice, a sprinkle of dill and season with salt and pepper

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Georgina Auterac

After training at Leiths Cookery School of Food and Wine to become a professional chef Georgina has spent nearly 2 years traveling around the world from Thailand to Oman working and understanding the culinary world.

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