I thought it would be nice to hot-smoke a piece of salmon, make fresh ricotta, make home-made ravioli and serve it with a pink sauce. Turned out I was right, as it was delicious. For an easier version you could buy the smoked salmon (either hot-smoked or cold-smoked will work) and the ricotta, but it will be tastier, more rewarding as well as more fun to do it yourself…
For 16 ravioli (3 servings as part of a larger menu)
125 grams (1/4 pound) fresh salmon fillet, preferably with skin as that is easier to handle (substitute with store bought hot or cold smoked salmon)
2 Tbsp smoke dust
125 grams (1/2 cup) ricotta, preferably home-made
2 Tbsp fresh thyme leaves, chopped
salt and freshly ground black pepper
125 ml (1/2 cup) cream
125 ml (1/2 cup) passata/sieved tomatoes (US: tomato puree)
1 clove garlic
1 Tbsp butter
100 grams (about 3/4 cup) 00 flour
Put it in the smoker with 2 Tbsp smoking dust.
Meanwhile, make fresh pasta dough with 1 egg and the flour and let it rest in the fridge, covered in plastic wrap.
If using store-bought cold smoked salmon, shred this first or use a food processor or blender.
Roll out the pasta dough as thin as possible and make ravioli according to my instructions.
To make the pink sauce, heat 1 Tbsp butter in a frying pan and sauté the garlic clove until golden on all sides. Moderate the heat if needed so the butter does not burn (or use clarified butter). Discard garlic.
Add remaining 1 Tbsp thyme to the sauce and stir.