Salmon & Baby Kale Ravioli
Recipes / Little Meals
These little dumplings are also known as wonton (Chinese), manti (Turkish), gujiya (Indian), kreplach (Jewish) or shishbarak (Middle Eastern).
Wherever you live or whatever you choose to call them – and we opted for the Italian ravioli (Ciao Bella!) – they are delicious and packed full of delightful goodies.
Once you’ve decided on the veggie filling, simply boil in a broth, serve with butter or a sauce, and get stuck in!
200 g (1⅔ cups) plain flour
(fine Italian ‘00’ flour is best)
2 eggs, at room temperature
plain flour to dust
Sift the flour onto a clean work surface and make a well in the centre. Crack eggs into well and gently whisk with a fork.
Bring the dough together and knead for about 10 minutes so the flour can release the gluten. Let rest for 30 to 60 minutes.
Dough should be smooth and elastic. No cracks and not sticky.
Divide dough into equal pieces and roll out with a pasta machine by starting with a large setting and fold each piece four times.
Hang sheets up to dry for at least 30 minutes.
2 small salmon fillets (approximately 250 g), skinned and roughly chopped
125 g (1 cup) cherry tomatoes
45 g (1 cup) baby kale
zest of one small lemon
BURNT LEMON BUTTER
60 g butter
½ tbsp lemon juice
Pulse all filling ingredients in a food processor until well combined.
Place pasta sheet on a clean floured kitchen towel and add one teaspoon filling at 5 centimetre intervals in 2 or more rows, leaving a 2 centimetre border around the edges.
Top with another pasta sheet and press firmly around the filling to seal. A ravioli stamp is super helpful here.
Cook ravioli in salted, boiling water for 3 to 4 minutes until they rise to the surface.
Cook butter until brown then add lemon juice. Pour over ravioli and top with grated parmesan.
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