Ravioli with salmon - recipe
Ingredients
- Dough: pcs
- Wheat flour - 300 gr
- Egg - 3 pcs
- Water - 5 tbs
- Salt - 3 gr
- Egg (yolk) - 1 pcs
- Filling: pcs
- Olive oil - 20 gr
- Mozzarella cheese" - 200 gr
- Garlic - 3 clove
- Salmon fillets - 300 gr
- Fresh herbs - 1 bundle
- For cooking: pcs
- Water - 2 l
- Salt - 15 gr
- Bay leaf - 2 pcs
- Black pepper (peas) - 5 pcs
- For serving: pcs
- Parsley - 3 sprig
- Butter - 50 gr
- Grated Parmesan cheese - 3 tbs
For 1 batch(es) (
)
Ravioli with salmon Directions
Multicooker firm: OURSSON
MI5040PSD
1. Place all dough ingredients in a deep bowl. Leave a small amount of chicken egg to grease the dough.
2. Knead the unleavened dough, round it into a ball and cover so that it does not wind.
3. Finely chop the salmon fillet, mozzarella and herbs, pass the garlic through a press.
4. Stir all the filling ingredients.
5. Roll out the dough into a thin layer and cut into strips 5-7 mm thick, brush the dough strips with an egg and spread the filling at a short distance from each other.
6. Cover with another strip of dough and hold at the edges, then cut into squares or rectangles. Use a fork to decorate the edges of the blanks.
7. Pour water into a multicooker saucepan, add salt, bay leaves and pepper, cover and bring to a boil on SPAGHETTI / DUMPLINGS .
8. Dip the ravioli in boiling water and cook with the lid open for 10 minutes.
9. Arrange the salmon ravioli on plates, season with butter, garnish with parsley leaves, grated Parmesan and serve. Cook the ravioli for 2-3 minutes after they float.