Smoked Salmon Ravioli Recipe

Name: Smoked Salmon Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 eggs, beaten; 2 egg yolks; 1 pound smoked salmon; 2 eggs; 1 cup heavy cream; 2 teaspoons chopped fresh chives; 1/2 teaspoon ground black pepper; 1 egg, beaten; 16 ounces shredded Gruyere cheese; 1 cup heavy whipping cream

Servings: persons

1
TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
2
FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
3
To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
4
Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
5
Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
6
Serve the stuffed raviolis on the warm plates.

1571

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 eggs, beaten, 2 egg yolks, 1 pound smoked salmon, and more.

Yes, Smoked Salmon Ravioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions