Smoked Salmon Ravioli

Homemade pasta filled with homemade smoked salmon? Sure. Why not? I have an old ravioli maker from my grandmother. Still in the original box no less. And I have a hand-crank pasta maker as well. I was set.

I mixed the pasta dough with my hands. There really is no other way. I didn't have semolina flour so I used regular all-purpose flour. Two cups flour, two eggs, two tablespoons each of olive oil and water. The dough is a little rough to knead together. After it is well-mixed, let it rest for 15 minutes.

I set up the pasta maker on the counter and divided the dough into quarters. Working with a quarter at a time, I cranked it through the pasta maker, progressing from setting one through four, running the developing sheet through each setting a couple of times.

I lightly floured the ravioli maker and lay the pasta sheet across the top. Taking about a tablespoon of shredded smoked salmon, I pressed it into each indentation of the ravioli maker.

Then make another pasta sheet to go on top. Prior to laying it on though, brush a little water on the pasta in the tray. This will help in sealing the ravioli. Lay the sheet on top and gently work out any air bubbles that may be present. Then, using the small rolling pin from the ravioli maker, seal and crimp the ravioli. Gently remove the ravioli from the mold and onto a cookie sheet. I have found that popping these into the freezer makes separating the ravioli a whole lot easier.

I made a second set of twelve raviolis, and froze them all. I returned to the freezer later to gently shake the raviolis to help keep them from freezing together.

The raviolis are cooked in gently boiling water. They only need a couple minutes to cook the pasta and heat the salmon filling. I served these with sun-dried tomato tapenade, slices of steamed zucchini, sliced avocado and shaved Parmesan cheese. Garlic bread on the side. Of course.

Bon appétit!