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Salmon Ravioli with Basil Sauce


  • 50g raw salmon, diced

  • 100ml double cream

  • ½ lime, zested

  • ½ red chilli, finely diced

  • 1 tbsp chopped coriander

  • Pinch of salt

  • Pinch of cayenne pepper

  • 2 sheets pasta dough

  • Pasta dough

  • 500g '00' strong flour, plus extra for dusting

  • pinch salt

  • 4 egg yolks

  • 1 egg

  • 1 tbsp extra virgin olive oil

  • 1 tbsp salt

  • Basil sauce

  • 300ml semi skimmed milk

  • 30 basil leaves

  • 25g butter

  • 50ml cream

  • Mediterranean salad

  • 3 olives, halved or quartered, depending on size

  • 1 tbsp baby capers, rinsed

  • 5 cherry tomatoes, halved

  • 1 tbsp green beans, blanched, refreshed then halved

  • 1 tbsp small basil leaves

  • 2 tbsp picked frisee leaves

  • 2 tbsp olive oil


  • 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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