12 g of double or triple concentrated tomato paste
250 g fresh salmon
2 boiled potatoes (about 200g)
2 spring onions
10 ml of white wine
extra virgin olive oil
salt and pepper
fresh thyme
1 orange (zest of half)
the orange juice
½ teaspoon sugar
fresh thyme
butter to taste
PROCEDURE
Mix the eggs with the flour and tomato paste for about 10 minutes. Form a ball and wrap it in cling film and let it rest for 30 minutes at room temperature.
Chop the spring onions and sauté them in a pan with extra virgin olive oil.
Place the salmon fillets in the pan and cook the fish on both sides for a few minutes; deglaze with white wine, add the grated orange zest. Add salt and pepper, cover with the lid and continue cooking for 3 or 4 minutes.
Collect the mashed potatoes and the salmon flesh cut into cubes (without the skin) in a container.
Mash with a fork or potato masher to combine the ingredients. Taste and adjust the salt and pepper.
Roll out the pasta to the second-to-last thickness if using a pasta machine.
Place small mounds of filling on the pastry, cover with more pastry and cut out the ravioli with your favorite mold. Place them on trays where you have sprinkled some semolina to prevent them from sticking.
Cook them in salted water. Meanwhile, prepare the dressing: in a saucepan, put the orange juice and sugar and let it thicken (it should consume a little). Turn off the heat and add the butter and fresh thyme. Plate the ravioli, drizzling them with the orange dressing.
