Smoked Salmon Ravioli With Dill Recipes

Steps:

• In a small skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool.
• Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste.
• Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled.
• Put 1 won ton wrapper on a lightly floured surface, add 1 tablespoon of the filling in the center,brush the edges well, trim the excess dough around the filling.
• Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly.
• Bring a pot of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender.
• (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
• Arrange 3 of them on each of 4 heated plates.
• Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.

Steps:

• To make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. Pour the beaten eggs and yolks into the well and slowly pull the flour into the eggs until it is all incorporated.
• Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine.
• For the mousse, puree the smoked salmon and eggs together until smooth. Slowly add the cream, pepper, and chives.
• Assemble the raviolis on a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush egg wash on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut raviolis apart and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes.
• For the sauce: While the ravioli cooks, add to each of 8 fireproof plates 1 oz gruyere cheese and 1/8 cup cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 oz. more gruyere on top. Place this under a broiler until the cheese browns lightly.

Steps:

• Puree the smoked salmon and cream cheese in a food processor until smooth. Season with salt and pepper. Place a large spoonful of the mixture on the center of each pasta square. Moisten your fingers and rub around the edges of the pasta until it is slightly sticky. Fold over the square to form a triangle. With your fingers, force out any air pockets and press the filling into an even layer, leaving a 1" border. Pinch the edges tightly together to seal the raviolis. Let the raviolis dry for several hours to strengthen the seal; sprinkle them with semolina flour or cornmeal and rest on wax paper in an airtight container. Heat a medium saucepan over medium-high heat. Add the butter and red onions and sauté them until the onions are softened. Stir in the lemon juice, the mustards and cream. Continue simmering until the mixture is reduced by half. Season it with salt and pepper. While the sauce reduces, bring a large pot of water to a gentle rolling boil. Season it heavily with salt; it should taste pleasantly salty. Add the raviolis and cook until the pasta is just done and the contents are heated through, about 5 minutes. Remove the raviolis with a strainer and drain them well. Pour a quarter of the sauce into each of 4 heated shallow pasta bowls. Place two of the raviolis in the sauce with one overlapping the other. Top with a capers and fresh dill sprigs.