Smoked Salmon Ravioli
Yield: Serves 4 as a first course
Yield: 1 pound (4 to 6 people)
- 10 ounces (about 2 cups) ‘00’ flour, plus more for dusting
- 2 whole large eggs (about 4 ounces)
- 4 yolks from 4 large eggs (about 2.5 ounces)
- 1 teaspoon kosher salt, plus more for salting water
- Extra virgin olive oil and water, as needed
- 12 ounces smoked salmon, Lummi Island Wild, if possible
- 1 egg
- ¾ cup heavy cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely minced
- 2 garlic cloves, finely minced
- 28 oz canned tomatoes, preferably Muir Glen organic
- ¼ cup rosé
- ¾ cup heavy cream
To make the pasta:
On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.
Using a bench scraper, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
Press the heel of your hand into the ball of dough, pushing forward and down.
Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water and oil slowly using a squirt bottle.
Wrap the ball of dough in plastic wrap and rest in the cooler for 30 minutes.
To make the filling:
In the bowl of a food processor fitted with a metal blade, add salmon and egg. Puree until smooth. While the blade is running, stream in the other ingredients. Season to taste with salt and pepper.
To make the sauce:
To a medium pan over medium heat, add the olive oil. When the oil has heated for a minute, add the shallots and saute until softened and fragrant, about 3 minutes. Add the garlic and saute until softened, about 30 minutes. Add the rosé, and cook, reducing until almost dry. Remove the pan from heat and add tomatoes. Blend until smooth, then add cream and return to heat. Taste and adjust seasoning as needed.
To make the ravioli:
Place one pasta sheet on a lightly floured work surface. Drop 1- tablespoon mounds of filling, leaving a 2 inch space around each mound onto the pasta sheet. Place a similar sized pasta sheet on top of the filling, pressing to seal the pasta around the filling. Cut each ravioli using a wheel cutter or ravioli stamp. Transfer to a sheet pan lightly dusted with flour.
Chef Cody Castiglia, Della Terra