Ravioli with Smoked Salmon and Low-Fat Cottage Cheese
⏳ Time
30 minutes + 30 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
For the dill dressing, take 50 grams of dill, add 100 ml of ice-cold water, 2 teaspoons of white wine vinegar, half a teaspoon of white balsamic cream, a bit of white ground pepper, and salt. Blend everything together, strain through a fine sieve, and then add twice as much extra virgin olive oil. Blend again. This sauce can be stored in the refrigerator for a couple of days — it pairs well not only with these ravioli but also with grilled seafood, for example.
Ingredients
- Wheat Flour - 3.5 oz
- Chicken Egg - 1 piece
- Whole egg - 1 piece
- Olive Oil - 0 fl oz
- Smoked Salmon Flavored Croutons - 5.3 oz
- Saffron - 0 oz
- Low-fat lactose-free milk - 5.3 oz
- Grated Lemon Zest - a pinch
- Red Caviar - 1.4 oz
- Nutmeg - to taste
- Dill - to taste
- Salt - 0 oz
- Ranch Dressing - 2 spoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Combine the flour with the egg and yolk, add olive oil, salt, and a pinch of saffron. Knead the dough. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
Step 2
For the filling, chop the salmon into small cubes and finely chop the dill. Mix the fish, cottage cheese, and herbs, adding lemon zest, nutmeg, and pepper. You may add salt to taste.
Step 3
Roll the dough out into a sheet about one millimeter thick. Mentally divide one half into eight squares, placing a portion of filling in the center of each square. Moisten the edges of these squares with water (using a brush, for example). Cover this with the second half of the dough and press down where the edges of the squares are supposed to be. Use a knife to cut the squares and seal the edges with a fork.
Step 4
Cook the ravioli in salted water for 4–5 minutes (the water should not be boiling vigorously).
Step 5
Plate the dish and garnish with 5 grams of red caviar on each serving. Add dill dressing.
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