Salmon and courgette raviolli
The inspiration for this recipe comes from the ‘Recipe for life’ challenge from Swallows, a charity that helps adults with learning difficulties lead more independent lives. Each month they give a three ingredient challenge – June’s ingredients of choice are salmon, courgette and pasta.
My original thought was to make a lasagne using mentioned ingredients. As my thoughts developed, I decided making pasta isn’t particularly difficult and is actually quite satisfying, so I decided to make this salmon and courgette ravioli.
The pasta recipe is a standard recipe. I don’t have a pasta maker (well I do, but I don’t remember which back-of-a-cupboard it’s in), but using a rolling pin is fine for this recipe.
Ingredients (to serve 2)
For the filling - 1 salmon fillet, 1 small onion, 2 medium sized courgettes, 1 clove of garlic, splash of olive oil, 3 tbsp cream cheese.
Pasta - 250g of pasta flour, 3 eggs, 1tsp salt, a splash of olive oil.
If poaching – glass of white wine (dry white), glass of water, 3 strips of lemon zest, half an onion, salt and pepper.
- Take your courgettes, cut in half length ways and remove the seeded core.
- Grate your courgette using a medium grade grater.
- Finely chop the onion and garlic.
- On a low to medium heat cook off the onion, garlic and courgette in a splash of olive oil and a pinch of salt. This process is to soften the vegetables, intensify the flavour and reduce the amount of liquid.
- Stir regularly and if it starts to brown too quickly turn the heat down. It should take about 15 minutes.
- For the salmon, poaching or steaming both work well - or you could buy a pre-cooked fillet.
- For poaching place all poaching ingredients in a saucepan and bring to the boil.
- Once the liquor is boiling, place the salmon fillet in the saucepan and boil for seven minutes.
- Place the courgette mixture in a mixing bowl and flake in the cooked salmon fillet. Leave to cool.
- It’s now time to turn your attention to making the pasta. Put all the pasta ingredients in a mixing bowl.
- Using your hands combine the pasta mixture together - the mixture will be quite sticky, but don’t worry this is as it should be. Once combined start kneading the dough on a flat surface. A couple of sprinkles of flour will stop it sticking to your hand at this point, although kneading the dough will help take away the stickyness.
- After kneading the dough for about five minutes wrap in cling film and leave to rest for 10 minutes.
- Whilst the pasta dough is resting add the cream cheese to the courgette and salmon mixture and add a pinch of salt and pepper to season. The filling is now ready to use.
- Lightly flour your surface and start rolling your pasta out.
- Every so often, flip the pasta over and sprinkle over a little bit more flour.
- Once the pasta is just under a millimetre thick, it’s ready to make the ravioli.
- Cut the pasta into two rectangles about 10cm wide by about 40cm long. Put the leftover pasta to one side.
- This rectangle will make four ravioli, so place four teaspoon dollops of the salmon and courgette mixture along the pasta.
- Using a pastry brush, brush a little water around the edge of ravioli shapes.
- Starting on the slide closest to you, place the other rectangle of pasta on top.
- As you place the rectangle over try to remove any air as you go.
- Once the rectangle is in place, gently press it down along the rim of the filling.
- With a cake cutter, cut out the ravioli - you will need to leave at least one centimetre of pasta around the edge of the filling.
- Place on a floured surface and repeat process with the rest of the pasta. You should be able to make about 10-12 ravioli with the pasta and filling mixture.
- Leave to sit for an hour before cooking.
- To cook the ravioli, place them in a large pan of boiling water for about eight minutes.
- Serve with a little bit of butter and some cracked black pepper.