Smoked Salmon Ravioli w/ Chipotle Cream Sauce

Tuesday, August 21, 2007

Wow, this recipe was delicious!! It's time consuming, but worth it for the taste and the process is very enjoyable. I don't have a photo of the finished dish, so I will make it again just to take a pic!


For 4-6 servings
Ingredients

• pasta
• 1lb plain flour
• 5 fresh large eggs
• ravioli filling
• 1/2 pound smoked salmon
• 1 egg
• 1/2 cup heavy whipping cream
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped fresh chives
• chipotle cream sauce
• 4 tablespoons butter
• 2 small shallot, minced
• 4-6 canned chipotle peppers in adobo sauce, seeded and minced
• 1 pint heavy cream
• 1/2 cup milk, mixed with 1 to 2 teaspoons of the chipotle adobo sauce
• 1/2 to 3/4 teaspoon salt
• 1/2 teaspoon cilantro

to do

pasta

1. put flour in a pile on working surface (i use dining table), stir in cilantro and make a hole in the middle of flour
2. pour in beaten eggs and yolks and slowly pull in flour into eggs, using fingers until it is all mixed
3. knead it and add more flour or water to obtain smooth consistency
4. divide it into workable chunks and feed through pasta machine (i used hand crank that has 7 levels; i stopped at level 3 for ravioli)
5. leave to dry but not until it's crisp; maybe 1 hr

ravioli filling

1. puree smoked salmon & eggs until smooth
2. slowly add 1/2 cup of cream, peppers, cilantro; mix thoroughly
3. layout dried pasta and space out fillings to leave about 1-2 inch gaps (i made large raviolis to maximize filling to pasta ratio, then served about 4 per person); i found it's better to use lots of pasta to be safe (ensure none break open or leak) and then trim excess pasta at end. (my mouth is watering just typing this becuase this tasted so good!!)
4. brush unsealed edges with beaten egg to then help seal the edges; press out any air when closing them since they will leak/burst otherwise
5. cut them apart and refridgerate/freeze until ready to use (a great thing to prepare before guests arive.... easy meal to make when guests are over but such an impressive taste!)
6. when ready to cook, boil large pot of salted water, cook for about 6 minutes

chipotle cream sauce

1. melt butter over medium heat in small pot
2. add shallot, cook until soft
3. add half minced chipotles and cream, heat slowly
4. mix in milk/adob sauce a small bit at a time until good to taste (depends on spice tolerance of you and guests!)
5. add salt/pepper and cilantro

to serve
arrange ravioli (i served about 4 per guest) on plates and drizzle the warm chipotle cream sauce on top. add chopped/sliced green onion, cilantro and freshly ground black pepper. have remaining sauce on the side.

wow!