Super Long Raviolo filled with Salmon & Ricotta, with Saffron sauce

Name: Super Long Raviolo filled with Salmon & Ricotta, with Saffron sauce
Prep time: 45 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: European
Ingredients: 200g semolina flour; 1 egg; water for the pasta dough; 200g ricotta cheese; 50g smoked salmon finely chopped; salt and pepper a generous pinch; 1 bag of saffron powder; 20g rice; optional: edible flowers to decorate; dill to sprinkle on top

by Micaela Harrasser July 29, 2024

July 29, 2024

Yes, I decided to join the trend and make my own version of this stunning long raviolo! It’s actually much faster to make one big raviolo vs. small ones, plus you can have fun decorating it (like I did with edible flowers and this saffron sauce).
The result? A beautiful filled pasta dish, to impress your guests! This ravioli is filled with a classic filling of salmon and ricotta. Feel free to choose other fillings, especially if you are looking for a vegetarian option.
Plus, don’t forget to check my Instagram for the step-by-step video of how to make it!
To roll out & flatted the dough I used my pasta machine, which makes the process much easier and quicker vs. using a rolling pin, so keep that in mind if the rolling pin is your only option – it might take a bit longer! The thickness you are looking for in that case is roughly 1,5 mm.
Lastly, I used this creamy saffron sauce as it pairs really well both with the salmon and the ricotta. You can go for simpler sauces like the all-time favorite butter & sage.
If you make it, either following my recipe or with your twist, do let me know! Buon appetito! 😀

Super Long Raviolo filled with Salmon & Ricotta, with Saffron sauce

Serves: 2 Prep Time: 45 min (+30 min resting of the fresh pasta dough) Cooking Time: 5 min 5 min Nutrition facts: 200 calories 20 grams fat

Ingredients

200g semolina flour
1 egg
water for the pasta dough
200g ricotta cheese
50g smoked salmon finely chopped
salt and pepper a generous pinch
1 bag of saffron powder
20g rice
optional: edible flowers to decorate
dill to sprinkle on top

Instructions

First, let's make the pasta dough by mixing the semolina flour with the egg and some water.
Knead it until you get a smooth surface and develop gluten.
Let it rest for about 30 minutes, covered, in the fridge.
During this time, prepare the saffron sauce by boiling the rice in abundant water with some salt.
When the rice is very soft (overcooked), mix in the saffron powder then blend the mix.
Eventually add some extra water until you get a smooth cream, not too watery.
Using a pasta machine, roll out the pasta dough (I like my ravioli quite thick so I stop at position 5).
Divide the dough into two rectangles, to make two large ravioli.
Prepare the filling by mixing the salmon with the ricotta, salt and pepper.
Add the filling to the pasta dough.
Fold the pasta onto itself, aiming to keep the filling at the bottom.
Gently press down the edges with your fingers to seal the filling in and to remove any potential air pocket (as you would do with standard ravioli making).
With a pasta cutter, remove the excess pasta.
Gently roll up the raviolo.
Place the raviolo up and repeat these steps for the second ravioli.
Place a pot with abundant water to boil.
Once boiling, gently add one ravioli at time in the water and boil for about 5 minutes.
Remove the first raviolo and add the second one.
While the second one boils, start decorating the first one with the saffron sauce, edible flowers, dill, a dash of freshly ground pepper and eventually some freshly grated cheese.