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Salmon ravioli with ginger

salmon ravioli3

This is a really unusual flavour combination, sort of Asian, but still with a distinctly European slant. You'll need to make your own pasta and although you can roll it by hand, a pasta machine makes things easier.


Adapted from a recipe by Angela Hartnett.


Serves 6 as a starter


For the ravioli

200g salmon fillet, skin removed and diced into little cubes

a handful of dill, finely chopped

a few basil leaves, finely chopped

a sprig of coriander, finely chopped

30ml cream

1 portion fresh pasta


For the sauce

a knob of fresh ginger

2 tbsps sesame oil

2 tbsps balsamic vinegar

1 tbsp soy sauce


To serve

a little parsley and coriander, torn


Mix the salmon together with the cream and herbs. Refrigerate.


Roll out the pasta thinly and cut into two equal portions. Put teaspoons of the filling at intervals on one pasta sheet, leaving at least 2cm between on all sides. Lay the other pasta sheet over the top and press down around the blobs of filling to seal. Cut around the ravioli and trim the edges. Leave, not touching, on a floured board or clean kitchen cloth until ready to cook. (You may first like to read my notes on previous ravioli-storing disasters if you are a novice.)


Peel the ginger and chop into matchsticks. Mix with the soy sauce, vinegar and sesame oil and a generous grinding of black pepper.


Bring a large pan of salted water to the boil. Drop the ravioli into the water and cook for about 2 minutes.


Fish the ravioli out of the water with a slotted spoon and add straight to the serving bowls. Spoon over the sauce, including the bits of ginger and scatter over the torn herbs. You can serve the ravioli just as they are, or bulk the meal out with wilted greens, such as spinach, pak choi or wild garlic.



Photo by Kristi Korotash


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