Jumbo Salmon and Cheese Ravioli (made from scratch)

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Yes, I know its been a while since I last posted here. Had a busy few months. But I have been cooking and taking pictures to save and post here for you all. Take a look at something I made recently. It was absolutely delicious. Salmon and cream cheese stuffed ravioli boiled to perfection, In every bite was a nice al dente fresh pasta and a bit of flavorful salmon with a smooth creamy finish from the cream cheese. Now this you MUST TRY...

I had made pasta from scratch a long time ago when I was in Culinary school but had honestly forgotten all about it. Especially since we can easily nowadays buy pasta in the store. But I decided to go ahead and make it when I tasted fresh pasta in a restaurant that I went to and noticed a huge difference in the flavor. Indeed, when I made it from scratch it is a huge difference in the freshness of the flavor compared to your boxed pasta.

I've since done it a few times and got my sister into making it. We enjoy it every time. Its actually pretty simple to make. Here is how.

Jumbo Salmon and Cheese Ravioli (made from scratch)
Servings: 4 Servings
Prep Time: 30 minutes
Total Time: 1 hour
Source: Elise Jackson

Ingredients
For Pasta:
1 cup flour
3 eggs
pinch salt
1/2 tsp olive oil

For Filling:
1 big Salmon filet
1 block cream cheese
2 egg yolks
1 tbsp parmesan cheese
1/2 cup fresh parsley
seasonings: garlic powder, salt, pepper

Directions:



Step 1: Start off by cleaning off a counter top and place directly on the counter your 1 cup of flour, make a big hole in the center (this is called a well). Crack your 3 eggs into this hole and add in your salt and olive oil.


Step 2: Slowly use a fork and beat your eggs together in the center and slowly as you beat the eggs grab a little flour from the sides, do this until all the eggs are absorbed into the flour. Then you not longer need the fork. Go ahead and use your hands and start to form a dough. (Be extremely careful in the stage as  you are beating the eggs, not to break your well. Or all your liquid will come spilling out). If needed add a little flour to your countertop in order to impede the dough from sticking to the table. Do this until the dough is no longer sticking to your hand and to the table. Now continue kneading the dough for about 15 minutes (Playing with the dough, punching it in all directions, to soften) Form a ball, rub it with a little olive oil and wrap with plastic wrap and place in the refrigerator for 30 minutes while you work on the filling.


Step 3: Make your filling. I chose a salmon and cream cheese filling but you can do all sorts of great fillings such as ricotta cheese, chicken and cheese, crabmeat, ground beef and cheese etc. I only suggest that if you choose to change up the filling that you make sure to add something creamy of a bit saucy in the mix in order for it to not come out too dry. Creamy cheeses are a great option, things such as cream cheese, ricotta cheese, cottage cheese, marscapone etc.

What I did with the salmon filling was I seasoned and baked the salmon and then I shredded it and added cream cheese, egg, parmesan, parsley and a little seasoning, mixed it all together and used that. Find a good salmon recipe here.


Step 4: Remove the dough from the fridge, cut a small piece of it at a time and using a  hand roller, roll it out until very thin. If you are privileged to have the pasta roller it will make your life a bit easier. But nevertheless it can be done with a regular roller.


Step 5: Once you have it thin enough set it aside while you do the same to the other peices of your dough. If you were making lasagna, this is the piece you would use. Great lasagna recipe here But as we are doing ravioli we are going to still fill it and cut it.



Step 6: Now with a tablespoon scoop out your stuffing all along the length of your rolled out pasta. Making sure to leave a few inches in between each scoop. With your finger brush water around the filling and edges of the pasta (To enable the covering to stick). Then take another full sheet of pasta and place it on top of filling. Press down with your hands in between each filling to make sure the pasta sticks to each other.


Step 7: Cut your ravioli peices using a cookie cutter, make sure to press down not allowing there to be any gaps, bubbles, or holes in the closing of your ravioli (Or when you boil, your stuffing will come out, use a little water to secure it shut). Once complete. Place your ravioli in boiling water for 7-8 minutes. Drain and enjoy with your favorite sauces.

Tip: If you aren't going to use all of it right away. Freeze the raw ravioli by freezing flat in a pan first. Once it is frozen place them in a ziplock bag and refreeze. When you are ready to use them. Just remove from the freezer and boil and enjoy right away.

Have questions about this recipe? Leave a comment below with you question or email me at elisesinbox@yahoo.com

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From my kitchen to yours, enjoy

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