Ravioli nero with salmon in cheese sauce and truffle paste recipe
 
 
Recipe type: Pasta
Cuisine: Italian Cuisine
Ingredients
  • 800 g semolina
  • 10 eggs
  • 12 g salt
  • 20 g cuttlefish ink
  • 40 g olive oil
Filling:
  • 300 g raw salmon
  • 200 g raw white mushrooms
  • 100 g Parmesan cheese
  • 50 g oil
  • 10 g salt
  • 2 g ground black pepper
Sauce:
  • 100 g 30% cream
  • 20 g blue cheese
  • 3 g truffle cream
Instructions
How to prepare dough
  1. Mix all ingredients in a kneading machine or manually until getting stretchy and uniform consistency-mass.
  2. Wrap in a clingfilm and leave in a fridge for 30 minutes.
  3. Chop fresh salmon in small 0.5x0.5 dices.
  4. Chop mushrooms in the same manner, roast them in oil, add salt, pepper and leave for a while to cool down.
  5. Then mix salmon with mushrooms and Parmesan. Mix well.
  6. Take the dough out of the fridge, roll it out in a 3mm-thick layer.
  7. Make pits, put the filling, and cover previously oiling edges.
  8. Cut at joint edges.
  9. Put in a freezer.
Cook the sauce meanwhile.
  1. Bring to boil cream with cheese in a sauté pan (let the cheese melt).
  2. At the end, add truffle cream.
  3. Put ravioli nero in a salted boiling water and cook for 10 minutes.
  4. Put cooked ravioli in a previously cooked sauce, let them warm up and put on a soup plate to serve.
Recipe by Food'n'chef at https://old.foodnchef.com/ravioli-nero-s-lososem-v-syrnom-souse-s-tryufelnoj-pastoj/