This is a great cheats option for a delicious entrée. Ravioli is one of my absolutely favorite dishes but is fairly time consuming if you make your own pasta. For this recipe I have used ready made dumpling wrappers that are super easy and effective. However if you are a whiz pasta maker by all means go for it!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4 people (entrée size)
24 individual dumpling wrappers (Can buy at supermarket or Asian mart)
1 egg (beaten)
Salmon (boned and skinned)
1/4 cup cream fraiche
3 tbsp. chopped chives
1 tsp. curry powder
1 tsp. garlic & herb salt
2 tbsp. olive oil
Salt & pepper to taste
2 cups chicken stock
2 tbsp. lemon juice
¼ cup cream fraiche
¼ cup chopped Italian parsley to garnish
Place the salmon, cream fraiche, chives, curry powder, garlic salt, olive oil and salt and pepper into a food processor and blend until a light fluffy mousse forms.
To make the ravioli coat one side of two dumpling sheets in an egg wash. Place 1 heaped tbsp. of salmon mousse onto one of the dumpling sheets then place the other dumpling sheet (egg wash side down) over the top. With a fork lightly push the edges together to form a completely closed ravioli. Repeat this process until all ravioli have been made.
In a fry pan on medium heat add all the sauce ingredients and leave to reduce for around 10 minutes, stirring occasionally.
To cook the ravioli place a large saucepan full of water on high heat and leave to boil. When boiling place eachof the ravioli carefully in water and leave for a round 5 minutes or until the ravioli have all floated to the top.
To serve place 3 ravioli in a small bowl and pour over sauce. Add chopped parsley over the top to garnish.