Go to Home


Go to Master Index


2 tbsp butter
3 shallots, minced
1 garlic clove, chopped
1 c ricotta cheese
1 c + 5 tbsp Asiago cheese (app. 10 oz)
1 lb king salmon, skinned and chopped
Ground white pepper
1-1/2 cup unbleached all-purpose flour
1 tsp salt
3 eggs
1 tbsp extra-virgin olive oil
1 c fresh sorrel leaves
2 c heavy cream
Fresh sorrel leaves, quick fried in hot oil and drained (for garnish)

To make filling, melt butter in a sauté pan or skillet over medium-high heat, add shallots and garlic, and cook until soft (about3-5 min). In a blender or food processor, place the ricotta, 1 c Asiago, salmon, and white pepper to taste. Mix until thoroughly blended and refrigerate until cold.

To make pasta, combine flour, salt and 2 eggs in a mixing bowl. Mix slowly, adding olive oil, be careful not to overwork dough. Following manufacturer's instructions, run dough through pasta machine to knead, and then form thin sheets. Size and number of sheets will vary according to machine.

To make sauce, place sorrel and cream in a saucepan and reduce by 1/3. Blend in a blender or food processor until smooth. Return to sauce pan over low heat and whisk in remaining 5 tbsp Asiago.

To assemble, lay sheets of pasta on a floured work surface. Brush dough with remaining egg, beaten. Place large spoonfuls of filling on the dough at about every 4 inches apart. Brush a second sheet with egg and place wet side down over sheet with filling on it. Cut into 3 to 4 inch squares with a pastry wheel. Press edges to seal tightly. 

Cook ravioli in plenty of salted boiling water until pasta is al dente (about 4 min). Drain; arrange 2 each on 4 plates. Cover with sauce and garnish with fried sorrel.