This delicious and warming seaweed recipe was written for us by head chef and blogger Devilled Egg aka Barbora Stiess. Barbora is a graduate of Leiths School of Food and Wine and worked across the food industry in Michelin-starred restaurants, bakeries, delicatessens and butchers before launching The Devilled Egg in 2010. You can access more delicious recipes on her blog by clicking here.
Serves 4 as a starter or 2 as a main.
For the pasta:
200g ‘00’ flour
1 teaspoon of olive oil
1 teaspoon of ground Kombu
For the ravioli filling:
200g hot smoked salmon flakes
1 teaspoon of white miso paste
1 teaspoon of sesame seeds
4 chopped spring onions and season to taste
For the broth:
3 tsp miso paste
To make the pasta use an electric mixer- just pop the flour and seaweed into the mixer and pour the eggs and oil in whilst the motor is running
The mixture should resemble cous cous and should come together easily
The mixture should also be tacky, not sticky and rest for at least 20 minutes
Roll as thin as you can and cut into desired shapes and leave to dry out for 2 minutes
To make the ravioli filling combine all of the filling ingredients and season to taste. Spoon roughly 1 tsp of mixture into the centre of the ravioli shapes then fold over and pinch closed.
Boil in salted water for 2 minutes, drain.
To make the broth dissolve the miso paste in hot water, add the vegetables, lime zest and truffle. Spoon over pasta before serving.
To finish the dish off, sprinkle with more seaweed (Shony works very well) and serve!
Click here to buy your kombu in our online shop