Salmon & Leek Ravioli with a Basil Cream Sauce

A few weeks ago when I had salmon, this was a dish I considered making, but put it off because making pasta can be fiddly and you need a bit of patience, Its not difficult to make pasta, and the rolling machine now makes its as thin as you like. But I tend to make each one by hand - its how I've always done it, which takes time if you want it to look nice.

I do think its worth it though and you always get a little sense of pride in a dish that is so handmade. This is a good dish if you have guests over, as it can be prepared before they arrive and not only takes minutes to cook - but looks impressive.

So salmon ravioli it had to be. The basil cream sauce just adds a nice touch of richness and luxury (and its quick).

For the pasta:

Tip 1 & 3/4 cups of '00' pasta flour out onto the work surface and make a well in the centre. Crack in 3 medium eggs (ideally fresh from your friends chickens - thank you Shelly). Using a fork, whisk the eggs lightly, slowly incorporating the flour. Keep whisking and you end up with a dough. You don't want it too sticky, just soft. Wrap in cling film and leave on the counter while you make the filling.

For the filling:

2 salmon fillets (skinless, cubed, about 300g)
1/2 leek, white part, sliced thinly
1 tbsp. vegetable oil
3 tbsp. white wine
1 egg
2 tbsp. parmesan
2 tbsp. chopped parsley
zest of a lemon
salt & pepper

In  the oil, gently fry the leeks until soft. Add the salmon and cook until only just cooked. Add the white wine and turn up the heat to cook off the alcohol and tip into a food processor. Let cool for a few minutes and add the remaining ingredients. Place in the fridge until ready to assemble.

Using a pasta rolling machine - or roll by hand with a rolling pin - to as thin as you can. Flouring the counter, cut out 2 inch rounds from the pasta with a cookie cutter. Have a small bowl of water to one side pick up one pasta round. Put a teaspoon of filling into the middle - then wet the rim of another round and add it to the top. Press to seal, pushing out any air. Place on a clean tea towel and keep filling until pasta used up. Leave to dry out a little.


For the sauce:

150ml white wine
150ml veg stock
100ml double cream
2 tbsp. basil
salt & pepper

Put the wine in a small pan and cook on high to reduce by half. Add the vegetable stock and again cook on high to reduce by half. Turn down the heat and add the cream and basil. Leave to cook and slightly thicken on a low heat for 10 mins while you boil the pasta. Season to taste.

In a large pan of boiling water, put the ravioli in for approx. 10 minutes (depending on the thickness, taste to check). Drain well and serve with rocket and spoon the basil sauce over the pasta. Serve with freshly grated parmesan. Delicious!

Note: The way I cut the basil is called 'chiffonade'. You put the basil leaves on top of each other and roll up. Slice thinly. You can do it this way or just finely chop it.