Smoked Salmon Ravioli Good Recipes

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Smoked Salmon Ravioli

"A fresh pasta recipe with a wealthy, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around more Parmesan cheese. An immediately traditional!"

Ingredients :

2 cups all-purpose flour
2 eggs, overwhelmed
2 egg yolks
1 pound smoked salmon
2 eggs
1 cup heavy cream
2 teaspoons chopped clean chives
1/2 teaspoon floor black pepper
1 egg, overwhelmed
16 oz. Shredded Gruyere cheese
1 cup heavy whipping cream

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H

TO MAKE THE PASTA, place the flour in a mound on a smooth work area, growing a nicely within the center. Pour the 2 overwhelmed eggs and a pair of egg yolks into the well, and slowly pull the flour into the eggs until it's miles all included. Finish kneading by means of hand, adding extra flour if wanted for a clean consistency. Divide the pasta in half of and roll out every half of or feed through pasta curler until skinny, quantity 6 putting at the machine. Roll out as many sheets of pasta as feasible.
FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and a pair of eggs together until smooth. Slowly upload 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
To bring together the raviolis, prepare a easy, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 identical-sized portions and area these quantities two inches aside on one sheet of pasta. Brush the beaten egg at the pasta among the mounds of salmon mousse, and cowl with the alternative sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are geared up to use.
Bring a huge pot of gently salted water to a boil, add raviolis, and cook approximately 6 minutes. Drain well.
Meanwhile, add to every of 8 fireproof plates 1 ounce gruyere cheese and 1/eight cup heavy cream. Heat underneath the broiler till the cheese melts then upload the raviolis and sprinkle 1 ounce more gruyere on pinnacle. Place beneath the broiler till the cheese browns lightly.
Serve the crammed raviolis on the warm plates.

Notes :

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