Salmon and ricotta ravioli

• 150 g of 00 flour
• 150 g of semolina
• 2 eggs per pasta (from corn-fed hens, if you want nice yellow pasta)
• 50 g of 00 flour and 50 g of semolina, 1 egg and red food colouring (or blended beetroot for example)

INGREDIENTS (for the filling)

• 1 slice of smoked salmon (Scottish for me) about 150 g
• 250 g of ricotta (sheep's milk for me)
• fresh chives
• salt, pepper, nutmeg

INGREDIENTS (for the dressing)

250 ml of cream

brandy

salt

pink pepper

chives

• Prepare the fresh pasta by kneading the ingredients for 10 minutes until you obtain a smooth and homogeneous mixture. Wrap in cling film and let rest for half an hour.
• Meanwhile, chop the salmon and chives. In a bowl, mash the ricotta with a fork, add the chopped salmon and chives. Add salt, pepper and, if you like, grate some nutmeg. Mix the mixture well.
• Roll out the yellow fresh pasta to the penultimate thickness with the pasta machine or use a rolling pin. Roll out the red colored pasta.
• If you want to create a fancy effect, overlap a yellow sheet of pastry with a red one. Roll it up to obtain a cylinder. Cut it into slices. Place the slices on a yellow sheet of pastry and pass the rolling pin to fix them. Pass the sheet through the pasta machine once. Your fancy sheet of pastry can be used and cooked without problems.
• Place well-spaced heaps of filling on a yellow sheet of pastry. Place the patterned pastry on top and make it adhere to the filling, pushing out the air. If you have one, use a ravioli mold or a pasta cutter to make your ravioli. Place them on a pastry board sprinkled with semolina to prevent them from sticking.
• Heat the cream, add the brandy, salt, pepper.
• Cook the ravioli in plenty of salted water.
• Season them with cream and add pink peppercorns and chopped chives. I prepared this recipe in collaboration with Moulinex Companion XL.
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