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Salmon Ravioli with Basil Sauce


  • Pasta dough

  • Basil sauce

  • Mediterranean salad


  • For the dough:

  • 1.

    Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs and olive oil. Using your fingers, mix everything into a soft dough and knead for about 10 minutes, until smooth. Shape the dough into a ball and leave to rest for 15 minutes.

  • For the pasta:

  • 1.

    Place the salmon in a blender and pulse until minced. Season. Gradually add in all the cream until incorporated. Add the rest of the ingredients. Refrigerate to a firm mousse.

  • 2.

    Lay one sheet of pasta dough, and using a cutter cut a large round. Gently brush edges with water. Place another sheet on top and seal gently to remove the air. Using a slightly smaller fluted cutter, finish the edges. Cook in gently rolling water for 4 mins.

  • Mediterranean salad:

  • 1.

    Place all ingredients in a bowl and season.

  • 2.

    Add the oil and toss to combine. Spoon on to the centre of the plate.

  • For the basil sauce:

  • 1.

    Place all the ingredients in a pan and bring to the boil. Blitz in a blender, and then strain. Spoon over ravioli.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Salmon Ravioli with Basil Sauce.


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