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.

Here’s how

  1. Take your courgettes, cut in half length ways and remove the seeded core.
  2. Grate your courgette using a medium grade grater.
  3. Finely chop the onion and garlic.
  4. 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.
  5. Stir regularly and if it starts to brown too quickly turn the heat down. It should take about 15 minutes.
  6. For the salmon, poaching or steaming both work well - or you could buy a pre-cooked fillet.
  7. For poaching place all poaching ingredients in a saucepan and bring to the boil.
  8. Once the liquor is boiling, place the salmon fillet in the saucepan and boil for seven minutes.
  9. Place the courgette mixture in a mixing bowl and flake in the cooked salmon fillet. Leave to cool.
  10. It’s now time to turn your attention to making the pasta. Put all the pasta ingredients in a mixing bowl.
  11. 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.
  12. After kneading the dough for about five minutes wrap in cling film and leave to rest for 10 minutes.
  13. 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.
  14. Lightly flour your surface and start rolling your pasta out.
  15. Every so often, flip the pasta over and sprinkle over a little bit more flour.
  16. Once the pasta is just under a millimetre thick, it’s ready to make the ravioli.
  17. Cut the pasta into two rectangles about 10cm wide by about 40cm long. Put the leftover pasta to one side.
  18. This rectangle will make four ravioli, so place four teaspoon dollops of the salmon and courgette mixture along the pasta.
  19. Using a pastry brush, brush a little water around the edge of ravioli shapes.
  20. Starting on the slide closest to you, place the other rectangle of pasta on top.
  21. As you place the rectangle over try to remove any air as you go.
  22. Once the rectangle is in place, gently press it down along the rim of the filling.
  23. 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.
  24. 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.
  25. Leave to sit for an hour before cooking.
  26. To cook the ravioli, place them in a large pan of boiling water for about eight minutes.
  27. Serve with a little bit of butter and some cracked black pepper.