Homemade salmon ravioli

Recipe tip from our Chef Albert Dschulnigg

We cook fresh and regional food - from our Chefkoch Albert Dschulnigg: "Homemade salmon ravioli" from the Leogang salmon trout (fish farm Zinkl in Leogang). This recipe can be made DIY style easily at home! We wish you all the best and happy cooking!

Ravioli filling for 4 people

  • 150g salmon trout fillet
  • 50 g ricotta
  • 20g bread crumbs
  • 20g cooked beetroot
  •  Salt, pepper, parsley, lemon zest

Ravioli pastry for 4 people

  • 200g flour (type 480)
  • 1 egg + 1 egg yolk
  • Salt
  • 1 tablespoon olive oil
  • 1 tablespoon lukewarm water

Preparation

For the filling finely chop the salmon trout and the beetroot and mix with some cream, mix with the remaining ingredients and season it with spices. For the dough, mix flour, eggs, oil, salt and water to form a smooth dough and let it chill in the refrigerator for about 30 minutes. Roll the dough thinly, spread the filling and form ravioli of any desired size. Boil in salted water for about 2 minutes.

Melt together butter, orange juice, orange peel, rosemary, salt and pepper in a pan and toss the finished ravioli in it. Arrange on a plate and sprinkle with olive oil, chives and freshly grated Parmesan.