Pasta
300gm high grade or “00” flour
3 eggs
3-4T water as required
Filling
100gm smoked salmon
100gms ricotta
pinch salt
Lemon Butter Dill Sauce
25gm butter
Juice from 2 lemons
Fresh Dill
or Lemon Cream Sauce
¼ cup cream
Juice from 1 lemon
Fresh Dill
finely grated rind of 1 lemon
1 t finely chopped dill or ½ tspn dry dill
For the Pasta
Add eggs and flour to stand mixer and using dough hook, mix to combine. Add water if required to form soft dough.
Mix until dough is smooth.
Wrap dough in glad wrap and refrigerate for 30 minutes to rest.
Using Pasta attachments, roll dough to number 5 thickness
For the Filling
Mix all ingredients in food processor until rough paste.
Sauce
Make sauce by melting butter (or cream) and add lemon juice. Whisk to combine and add dill.
To Make Ravioli
Cut circles from dough and place filling in centre of one circle - wet edges and then top with another circle of dough pressing down edges.
Repeat.
At this point ravioli can be kept in the fridge overnight or frozen for use later.
Set oven to Steam 100C 8 minutes
Place ravioil in flat dish with sides at least 2 cm deep. Add boiling water to cover 1cm over Ravioil. Sprinkle with Salt
Place dish in oven and Steam 8 minutes.
Alternatively boil salted water in large pan and carefully add ravioli to pan . Cook for 8 minutes.
Remove ravioli carefully from oven , Remove from water with a slotted spoon and serve on plate drizzled with lemon butter sauce.
