Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli maculati, ripieni di crema al salmone e salsa ai gamberi

Spotted Ravioli Filled with Salmon Cream and Shrimp Sauce

Name: Spotted Ravioli Filled with Salmon Cream and Shrimp Sauce
Total time: 7200 s
Yield: 4 servings
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 2 eggs; 1 pinch salt; 2 tablespoons olive oil; 1 1/3 cups flour (about 160 grams); 1 egg; 2 tablespoons squid ink; 1 pinch salt; 2/3 cup thick béchamel sauce (about 150 grams); 7 ounces fresh salmon fillet (about 200 grams); Chives; Salt and pepper; 7 ounces red shrimp (about 200 grams); 1 garlic clove; Extra virgin olive oil; Chopped parsley; 1/4 cup dry white wine; Salt and pepper

Assunta Russo @pasticci_spicci

Inspired by one of the authors, I tried this recipe, changing only the color of the spotted pasta with squid ink. The delicate salmon cream filling and the red shrimp ragù make the flavor simply sublime.

Assunta Russo @pasticci_spicci

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Ingredients

2 hours

4 servings

For the egg pasta
1 2/3 cupsall-purpose flour (about 200 grams)
2eggs
1 pinchsalt
2 tablespoonsolive oil
For the squid ink pasta
1 1/3 cupsflour (about 160 grams)
1egg
2 tablespoonssquid ink
1 pinchsalt
For the filling
2/3 cupthick béchamel sauce (about 150 grams)
7 ouncesfresh salmon fillet (about 200 grams)
Chives
Salt and pepper
For the sauce
7 ouncesred shrimp (about 200 grams)
1garlic clove
Extra virgin olive oil
Chopped parsley
1/4 cupdry white wine
Salt and pepper

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Steps

2 hours

1

Start by making the egg pasta: mound the flour on a work surface, make a well in the center, and add the eggs, olive oil, and salt. Knead vigorously until you have a smooth dough. Let it rest for 30 minutes—this makes the pasta more elastic and easier to work with. Meanwhile, make the squid ink pasta the same way: mound the flour, add the egg, squid ink, and salt in the center, and knead. Let this dough rest as well. While the doughs rest, prepare the filling.
2

Check the salmon fillet for bones, cut it into small pieces, and blend it with the béchamel, salt, pepper, and chives until smooth. Transfer the mixture to a piping bag and set aside. Roll out the egg pasta dough into a very thin sheet. Place small dots of the squid ink dough spaced apart on the sheet, then roll it out again to create a very thin, spotted pasta sheet.
3

Using a ravioli mold, place the first sheet of pasta, pipe on the filling, and cover with another sheet. Press to seal, making sure to remove any air, to form the ravioli.
4

Bring a large pot of salted water to a boil. Meanwhile, heat a skillet with the garlic clove and a drizzle of olive oil. Add the red shrimp and sauté, then deglaze with white wine and cook for 5 minutes. Remove the shells from the shrimp, return the shrimp to the pan, and wait for the ravioli to cook. Once the water boils, cook the ravioli for about 5 minutes, until they float to the surface. Transfer them directly to the skillet with the shrimp, adding a ladle of pasta cooking water. Toss everything together and season with salt and pepper.
5

Add chopped parsley, plate the ravioli, and serve.