Salmon Mezzaluna Pasta with Lemon Dill Butter (Smoked Salmon Ravioli)
Smoked Salmon Mousse filled pasta served with lemon dill butter - it certainly can't get much better. The final result is a delicate but extremely tasty plate of Smoked Salmon Mezzaluna Pasta drizzled with lemon dill butter. It’s a show stopper.
Equipment
Ingredients
For the Pasta Dough:
- 200 g 00 flour
- 2 eggs medium
For the Filling:
- 120 g smoked salmon
- 150 g cream cheese
- 2 tablespoon dill (fresh or frozen) finely chopped
For the Butter Sauce:
- 1 lemon juiced
- 25 g butter
- 1 tablespoon dill (fresh or frozen) finely chopped
Instructions
- Place the flour onto a kitchen surface and make a well in the centre. Crack the eggs into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tablespoon of water. If it's too wet and sticky, add a bit of flour. Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.
- In the meantime, make the filling. Place the smoked salmon and cream cheese in a food processor and whizz until combined. Stir in 2 tablespoon of the dill and half the lemon juice. Season with black pepper (no salt needed, as smoked salmon is quite salty itself).
- Divide the pasta dough into 4. One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable. Using an atomiser, spray the dough with water very lightly to prevent the dough from drying out.
- Using a round cookie cutter, a pastry ring or a round ravioli stamp, cut rounds of pasta dough out. We used 7.6cm pastry rings and got 36 rounds that we just enough to use up all the filling.
- Spoon/ pipe teaspoons (or tablespoons if you're making very large Mezzaluna) of the salmon filling onto each round. Fold the dough over to create half circles and seal the edge with your fingers. Try and squeeze out any air bubbles and press down to seal.
- Bring a large pan of water to a boil. Drop the Mezzaluna into the water and cook for approx two minutes after they float to the top (it may take less or more time depending on how thinly you rolled out your pasta). Drain.
- Melt the butter in a small saucepan, add the remaining half of the lemon juice and the dill. Season (don't add too much salt though) and spoon over the Mezzaluna.
Notes
For serving suggestions, have a look at the "What to Serve With Smoked Salmon Pasta" section above.
Want To Make Salmon Ravioli Instead Of Mezzalune?
If you prefer to make smoked salmon ravioli, you absolutely can! All you need to do is shape the pasta differently. After rolling the pasta dough and spooning/piping the filling on the thin sheets of pasta, carefully place the other pasta sheet on top draping it down in between piles of filling to avoid air being trapped. Press around each mound to seal well pressing outward toward the edges, pushing out any air pockets. Using a sharp knife, a ravioli stamp or a cutter, cut out even squares of ravioli. And here you go, instead of mezzalune, you have smoked salmon ravioli!
Nutrition
Calories: 672kcalCarbohydrates: 88gProtein: 34gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 219mgSodium: 902mgPotassium: 555mgFiber: 4gSugar: 7gVitamin A: 798IUVitamin C: 29mgCalcium: 187mgIron: 6mg
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