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Smoked Salmon Ravioli, Pepper Vodka Cheese Sauce

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  Lemon pepper pasta 6 Ounce (1/2 Package)
  Butter 15 Milliliter
  Minced smoked salmon 225 Gram
  Minced celery stalk and leaves 1
  Thinly sliced small carrots 1 (Or Minced)
  Salt 1 Milliliter
  Cracked black pepper 1 Milliliter
  Egg 1
  Vodka 60 Milliliter
  Marsala wine 60 Milliliter
  Tomato paste 60 Milliliter
  Chicken broth 375 Milliliter
  Freshly grated romano cheese 60 Milliliter
  Peppercorns 10 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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