There is already a recipe for smoked salmon ravioli on this blog, but that one is for hot smoked salmon. Today’s post is about cold smoked salmon. The filling is as easy as it comes: simply blend smoked salmon with ricotta. As often with Italian food, easy is also delicious. In this case the deliciousness is enhanced by serving the ravioli with a whiskey cream sauce. The smokiness of the salmon works very well with the smokiness of the whiskey.
For 4-6 servings, 40-50 ravioli
200 grams (7 oz) smoked salmon
200 grams (5/6 cup) ricotta
2 Tbsp butter
1 onion, minced
120 ml (1/2 cup) cream
60 ml (1/4 cup) whiskey
chopped chives, for garnish
salt and freshly ground black pepper
1-2 tsp freshly squeezed lemon juice
fresh pasta dough made using 2 eggs and Italian 00 flour
Combine 200 grams smoked salmon with 200 grams ricotta in the blender.
Blend until smooth and season to taste with freshly ground black pepper. (Salt will most likely not be needed as smoked salmon already is quite salty.)
Transfer the mixture to a piping bag and refrigerate until needed.
Roll out the pasta dough to the thinnest setting and make ravioli according to my instructions.
Make sure to turn the ravioli to allow the underside to dry as well, if you are not cooking them immediately.
Bring a large pot of water to a boil. Meanwhile, melt 2 tablespoons of butter in a frying pan and add a minced onion. Cook over low heat until the onion is soft and starting to turn golden, about 15 minutes.
Add 60 ml of whiskey…
…and 120 ml of cream.
Season to taste with salt and freshly ground black pepper…
…and a bit of freshly squeezed lemon juice, only enough to brighten up the flavor. Keep the sauce warm over very low heat; the alcohol from the whiskey should evaporate but it shouldn’t thicken too much.
When the water boils, add salt and the ravioli, and cook for about 2 minutes. Transfer the ravioli to the sauce with a strainer.
Once you have transferred all of the ravioli, toss them gently to coat them with the sauce.
Serve on preheated plates, garnished with chives.
We enjoyed this with an oaked semillon from Bordeaux. White bordeaux is mostly made from sauvignon blanc and semillon, but that is usually not written on the label. 100% semillon is rare, but this would also work with a sauvignon blend as long as the semillon is the main grape and the wine has had lots of new oak. The oaked semillon makes the wine creamy and smoky, perfect for this dish.
This venison short ribs roulade with fava beans and mushrooms is a bit of work, but worth it.