Smoked Salmon Ravioli, Pepper Vodka Cheese Sauce
|Lemon pepper pasta||6 Ounce (1/2 Package)|
|Minced smoked salmon||225 Gram|
|Minced celery stalk and leaves||1|
|Thinly sliced small carrots||1 (Or Minced)|
|Cracked black pepper||1 Milliliter|
|Marsala wine||60 Milliliter|
|Tomato paste||60 Milliliter|
|Chicken broth||375 Milliliter|
|Freshly grated romano cheese||60 Milliliter|
|Chopped parsley||15 Milliliter|
Process the pasta.
Roll into thin sheets.
Cut out rounds of pasta with a 3" (7.5 cm) round cookie cutter.
Cover with a damp cloth and reserve.
Heat the butter in a skillet.
Saute the carrot and celery until tender.
Place into mixing bowl and cool to room temperature.
Blend in the salmon, salt, cracked pepper, egg and cooled vegetables.
Place 1 teaspoon (5 ml) of filling on each round.
Moisten the edges with a little water.
Fold the pasta round in half.
Press the edges to seal.
Curl the edges around the filling and pinch together.
Cook the pasta in a large kettle of boiling salted water for 2 minutes after they float to the top.
For the sauce, place the vodka and wine in a sauce pan.
Whip in the tomato paste and stock and simmer to reduce to 2/3 volume.
Whip in the cheese, peppercorns and parsley.
Toss in the ravioli and serve.