Salmon ravioli

Instructions

Noodle

1. Mix the ingredients for the pasta dough to form a smooth but firm dough. Leave to rest in cling film for at least 15 minutes, preferably 30 minutes.
2. Meanwhile, if the salmon is not yet cooked, do this now.
3. Tear the salmon (skinless) with a fork. Add the remaining filling ingredients and mix to a homogeneous filling. Season to taste with salt and pepper.
4. Roll out the dough thinly (setting 6 of the pasta machine) and cut out ~ 9 cm discs.
5. Place 1 tbsp of the filling on half of each pastry, brush with a little water and close with a second pastry. Take care not to trap any air.
6. Bring the water to the boil. Add salt.

Sauce

1. Melt the butter in a pan. Meanwhile, finely chop the shallot.
2. Sauté the shallot until translucent. Deglaze with stock and reduce slightly.
3. Add the cream, lemon juice and grated zest.
4. Season to taste with salt and pepper.
5. Keep warm until pasta is cooked.

Composition

1. Cook the pasta in boiling water for a few minutes.
2. Serve with the sauce. Garnish with a few basil leaves.