Salmon Ravioli with Mediterranean Salad and Basil Foam

Eadie Manson pulls out all the stops with his restaurant-style creation, topped with a heap of basil-scented froth
By Eadie Manson
Salmon Ravioli with Mediterranean Salad and Basil Foam
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: plus standing time
  • Effort: medium

Ingredients

For the pasta dough

  • 500 g '00' flour, plus extra for dusting
  • pinches salt
  • 4 egg yolks
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • 1 tbsp salt

For the salad

  • 1 tbsp green beans, blanched, refreshed and halved
  • 3 olives, halved or quartered
  • tbsp baby capers, rinsed
  • 5 cherry tomatoes, halved
  • 1 tbsp basil
  • 2 tbsp frisée lettuce
  • 2 tbsp olive oil

For the salmon ravioli

  • 50 g salmon, diced
  • pinches salt and black pepper
  • 100 ml double cream
  • 1/2 limes, zest only
  • 1/2 red chillies, finely diced
  • 1 tbsp chopped coriander
  • pinches salt
  • pinches cayenne pepper
  • 2 sheets pasta dough

For the basil foam

  • 300 ml semi-skimmed milk
  • handfuls basil
  • 25 g butter
  • 50 ml single cream

Method

1. For the dough; sift the flour and a pinch of salt into a mound on a work surface.

2. Make a well in the centre and add the eggs and olive oil. Using your fingers, mix everything into a soft dough and knead for about 10 minutes, until smooth.

3. Shape the dough into a ball and leave to rest for 15 minutes.

4. Roll the dough onto a lightly floured surface and cut into sheets. Cover and set aside. Your will probably need only a quarter of the dough for this recipe. Dry the remainder and use at a later date.

5. For the salad; bring a large pan of water to the boil and blanch the green beans for 2-3 minutes. Drain, refresh and cut the beans in half.

6. Add all the remaining salad ingredients and toss well to combine. Set aside.

7. For the ravioli; place the salmon in a food processor and pulse until minced. Season with salt and pepper and tip everything into a mixing bowl.

8. Gradually add the cream, followed by the remaining ingredients.
Stir to combine and transfer the bowl to the fridge to firm-up.

9. Lay one sheet of pasta dough on a counter. Using a cutter, stamp out a 4cm round. Brush the edges with water. Stamp out around 8 rounds in total.

8. Spoon about half the salmon mixture onto 4 of the circles. And cover with the remaining rounds. Seal well.

10. Flute the edges by making indentations with a slightly smaller cutter.

11. Bring a large pan of salted water to the boil and cook the ravioli, in two or three batches, for around 4 minutes each. Drain and keep warm.

12. For the basil foam; place all the ingredients in a saucepan and bring to the boil. Using an electric stick blender, process everything until smooth. Strain and transfer the liquid into a jug and process again with the blender until it becomes foamy.

13. To serve; divide the salad between 4 plates and top with the cooked salmon ravioli. Spoon the basil foam over and serve.

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