Smoked Salmon Ravioli Filling
This smoked salmon ravioli filling pairs salty fish with mild, creamy cheese and a sharp hit of lemon. Chopped salmon is tossed with zest and chives first, so every piece carries flavor before the ricotta goes in. The egg holds the filling together inside the pasta, and stopping short of a smooth blend keeps flakes of salmon visible in each bite. It chills while you make the dough.
Instructions
Put the chopped smoked salmon in a bowl with the lemon zest, chives, salt and pepper. Stir until every piece of salmon is evenly coated with the seasonings.
In a second bowl, combine the ricotta or cottage cheese with the egg and the grated Parmesan. Stir until the egg is fully worked into the cheese.
Tip the cheese mixture into the salmon and fold the two together. Stop when everything is well blended but the filling still looks a little uneven, not smooth like a paste.
Cover the bowl and refrigerate the filling until your pasta dough is ready to be rolled and filled.
Make it personal.
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