Smoked Salmon Ravioli

Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!

By MC
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg 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. Roll out as many sheets of pasta as possible.

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  • FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.

  • To assemble the raviolis, prepare 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 the beaten egg 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. Drain well.

  • Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.

  • Serve the stuffed raviolis on the warm plates.

Nutrition Facts

Per Serving:
677.8 calories; 36.3 g protein; 26.2 g carbohydrates; 324.4 mg cholesterol; 704.5 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

HAZELNUT
Rating: 5 stars
10/26/2010
I love this recipe. I used my own pasta recipe (2 eggs 1tbsp olive oil 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless it turned out delicious!! If you are using fresh pasta dough it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess especially if you are storing the ravioli in the fridge for a while. Also I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that if there was a break in the ravioli dough that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally after draining the ravioli I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot. Read More
Helpful
(24)

Most helpful critical review

MEEMEEBULUGA
Rating: 3 stars
11/24/2004
This was good but had a few things that compromised the dish overall. First of all the pasta was awfully stiff perhaps I didn't roll it thin enough but I think there may be better pasta dough recipes available that would be worth a try. It is also a lot of work to make this recipe. The final product is very pretty but very very rich. I had an enormous amount of the smoked salmon mousse left over so I think I'll use it to stuff some pasta shells or something. Read More
Helpful
(11)
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
HAZELNUT
Rating: 5 stars
10/26/2010
I love this recipe. I used my own pasta recipe (2 eggs 1tbsp olive oil 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless it turned out delicious!! If you are using fresh pasta dough it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess especially if you are storing the ravioli in the fridge for a while. Also I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that if there was a break in the ravioli dough that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally after draining the ravioli I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot. Read More
Helpful
(24)
HAZELNUT
Rating: 5 stars
10/26/2010
I love this recipe. I used my own pasta recipe (2 eggs 1tbsp olive oil 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless it turned out delicious!! If you are using fresh pasta dough it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess especially if you are storing the ravioli in the fridge for a while. Also I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that if there was a break in the ravioli dough that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally after draining the ravioli I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot. Read More
Helpful
(24)
BOGAZ
Rating: 4 stars
10/01/2005
It was easy to prepare and delicious. I did some changes. First I used a different dough. Hudgson Mill has a pasta flour (a mix of semolina and durum ). At the back of the box there is a pasta recipe and it turns out very nice. Anyway that dough worked very well but you will need to double that recipe for 1 lb of salmon or vice versa. I substituted cream with half amount milk I think it made the mousse lighter (in terms of fat). After all we enjoyed it:) Read More
Helpful
(21)
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TRISHAJEFFERY
Rating: 5 stars
01/07/2004
This is a wonderful alternative to the traditional cheese or meat ravioli. I made this recipe with out altering it. It was incredible. I come from a large Sicilian family and doubled the recipe everyone was more than pleased that night!! Read More
Helpful
(17)
RNASHBY
Rating: 4 stars
01/07/2004
The Guyere cheese sauce is excellent but the salmon mousse came out runny (recommend less cream or more salmon). Overall very tasty though! Read More
Helpful
(15)
THISISART
Rating: 5 stars
11/23/2005
This was a delicious recipe; although it was extremely rich so pair it with a really light side dish or salad. I was short on time so I used wonton wrappers for the dough which worked nicely. Read More
Helpful
(13)
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MEEMEEBULUGA
Rating: 3 stars
11/23/2004
This was good but had a few things that compromised the dish overall. First of all the pasta was awfully stiff perhaps I didn't roll it thin enough but I think there may be better pasta dough recipes available that would be worth a try. It is also a lot of work to make this recipe. The final product is very pretty but very very rich. I had an enormous amount of the smoked salmon mousse left over so I think I'll use it to stuff some pasta shells or something. Read More
Helpful
(11)
tamalegirl
Rating: 5 stars
04/23/2008
Fantastic. I had to make much more pasta dough than the recipe called for which probably means my pasta was too thick. It was still great though. Read More
Helpful
(11)
Lucky Noodles
Rating: 5 stars
01/25/2011
Oh soooo goooood. It was fun to make the ravioli from scratch. And the smoked salmon was perfect. This is very filling so just add a salad for a complete meal. Read More
Helpful
(10)
amyhunter
Rating: 5 stars
11/02/2009
This was OUTSTANDING!! Every bite was incredible!!! I didn't have time to make the pasta so I bought lasagna sheets they didn't stick very well so next time I will make the pasta. After filling the pasta we sauteed the sauce on the stove with the ravilois instead of broiling. One of the best I have EVER had!! Read More
Helpful
(10)
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