RAVIOLI Recipe
smoked salmon, pancetta, brown butter, pink peppercorn, cured egg yolk, grana padano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Brown Butter Sauce
Garnish
Method
Pasta Dough
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
Prepare the Filling
In a bowl, combine chopped smoked salmon, crumbled pancetta, cream cheese, grated Grana Padano, and black pepper. Mix until well combined.
Assemble the Ravioli
Roll and Fill
Roll out the rested dough into thin sheets. Place small mounds of filling (about 1 teaspoon each) on one sheet of dough, leaving space between them. Brush the dough around the filling with water, then place another sheet of dough on top. Press down around the filling to seal and cut out the ravioli.
Cook the Ravioli
Boil the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Brown Butter Sauce
