The filling is especially simple to whip together being made with a rich Woodbridge hot smoked Tasmanian salmon portion that is paired so beautifully with creamy marscapone, fresh dill and the sharp bite from parmigano regiano.
To finish off, the raviloli is tossed through a brown butter and crispy sage sauce making this one decadent yet wholesome meal.
Serves: 2-4 (18-20 ravioli) | Time: 2 hours
400g white 00 flour
50g semolina flour
1 teaspoon salt
Salmon & Marscapone Filling
150g Woodbridge Hot Smoked Salmon portion
30g parmigiano reggiano
2 teaspoons olive oil
Salt & Pepper to taste
A small handful of fresh dill
Brown Butter & Sage Sauce
100g salted butter
1/2 – 1 bunch fresh sage leaves
Fill a large heavy-based pot with water and bring to the boil. Salt the water generously. Once boiled, add the pasta and cook till just under al dente.
Flake the Woodbridge Smokehouse hot smoked salmon and set aside.
In a fry pan, pour a generous amount of olive oil, add the sliced garlic and chives or shallots and a pinch of salt – cook on medium heat for 5 minutes. Turn down the heat.
Once pasta is cooked, drain (reserve ¼ cup of pasta water).
Return the fry pan to a medium heat and add the flaked salmon and crème fraiche and mix together with the reserved pasta water. Cook until the salmon is warmed through – 3 to 4 minutes at most.
Toss the rocket and finely diced parsley, dill and chives through the pasta if desired.
Plate up the four serves of pasta and top off with a generous spoonful of the Huon Salmon Caviar as garnish.
Season with salt and pepper to taste and serve.