Salmon-filled ravioli with basil sauce

I can propose it to you with an Italian touch that enhances the flavors. Here is the recipe for salmon-filled ravioli with basil sauce:

Ingredients

• 250g of type “00” flour
• 2 whole eggs
• 200g of smoked salmon
• 250g of ricotta cheese
• 1 bunch of basil
• 50g of pine nuts
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Knead the flour with the eggs and a pinch of salt until you get a smooth and elastic dough. Let the dough rest wrapped in a cloth for about 30 minutes.
2. For the filling, finely chop the smoked salmon and mix it with the ricotta. Season with salt and pepper to taste and set aside.
3. Roll out the dough with a rolling pin or pasta machine until you get a very thin sheet. Place small piles of filling on the sheet, spacing them about 4-5 cm apart.
4. Cover with another sheet of pasta and seal the edges well around the filling, taking care to remove the air. Cut the ravioli with a pasta wheel or a mold.
5. For the basil sauce, chop the basil with the pine nuts, garlic, a pinch of salt, and plenty of extra virgin olive oil until you get a pesto sauce.
6. Cook the ravioli in plenty of salted water for about 3-4 minutes, or until they float to the surface.
7. Drain the ravioli with a slotted spoon and serve them with the basil sauce on top.

Trivia

The origins of ravioli are very ancient and root deep in the culinary traditions of different Italian regions. They likely originated as a method to preserve leftovers from meats or cheeses. Today they have become a symbol of Italian cuisine around the world, with countless variations on the theme of filling and seasoning. The combination of salmon and basil sauce represents a modern pairing that perfectly matches the delicacy of fresh pasta.