Salmon and Kombu Ravioli
Salmon ravioli with a seaweed twist. This delicious and warming dish makes for a satisfying winter meal.
Time 25 mins prep, 5 mins cooking
This fantastic recipe was written for us by head chef and blogger The 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.
- 1 tsp Kombu
- 200g ‘00’ flour
- 2 eggs
- 1 tsp olive oil
- 200g hot smoked salmon flakes
- 4 chopped spring onions
- 1 tsp white miso paste
- 1 tsp sesame seeds
- 3 tsp miso paste
- 400ml water
- 100g steamed broccoli
- handful edamame beans
- 1 tsp lime zest
- 1 tsp grated truffle
- To make the pasta, use an electric mixer, and add the flour and seaweed into the mixer. Then pour the eggs and oil in whilst the motor is running.
- The mixture should resemble cous cous and should come together easily. It should also be tacky, not sticky.
- Leave the mixture to 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.