Salmon and Kombu Ravioli

Salmon and Kombu Ravioli Kombu Kelp Seaweed Flakes 50g Pouch - add to basket

Salmon ravioli with a seaweed twist. This delicious and warming dish makes for a satisfying winter meal. 

Serves 2
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


  1. 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.
  2. The mixture should resemble cous cous and should come together easily. It should also be tacky, not sticky.
  3. Leave the mixture to rest for at least 20 minutes.
  4. Roll as thin as you can and cut into desired shapes and leave to dry out for 2 minutes. 
  5. To make the ravioli filling combine all of the filling ingredients and season to taste.
  6. Spoon roughly 1 tsp of mixture into the centre of the ravioli shapes then fold over and pinch closed.
  7. Boil in salted water for 2 minutes, drain.
  8. To make the broth, dissolve the miso paste in hot water, add the vegetables, lime zest and truffle. Spoon over pasta before serving.
  9. To finish the dish off, sprinkle with more seaweed (Shony works very well) and serve.

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