Prawn and smoked salmon ravioli

1 hour 30 minutes



  • 200g of 00 flour
  • 2 eggs
  • 1/2 tbsp of olive oil


  • 100g of smoked salmon
  • 50ml of double cream
  • 180g of cooked prawn
  • 1 tsp dill, chopped
  • salt
  • black pepper
  • semolina, for dusting

To serve

  • butter
  • dill, chopped
  • salt
  • black pepper


Begin with making the pasta dough. In a food processor combine the flour, eggs and olive oil and blend until a coarse crumb has been formed
Pour out onto the work surface and work it into a dough. Leave to rest for at least 30 minutes at room temperature
For the filling, add half of the smoked salmon and cream to a blender and blend to form a paste
Roughly chop the remaining smoked salmon and add to a bowl with the prawns and dill. Season with salt and pepper, mix well and chill in the fridge for 20 minutes
Divide the pasta dough into workable pieces. Using a pasta machine, roll out the pasta, beginning with the widest setting and finishing with the second narrowest. When not using dough, make sure that it remains covered to avoid drying out
Spoon about ½ teaspoon of filling at intervals along the length of the pasta. Brush a little water around each filling and lay a second rolled piece of pasta on top
Seal the pasta tightly around the filling and using a stencil cut through the pasta. Make sure your stencil is lightly floured to prevent it from sticking
Add each ravioli to a baking tray which has been lightly coated with semolina. Bring a large pot of salted water to the boil
Cook the ravioli for 4-5 minutes. To serve, gently toss in melted butter, a squeeze of lemon juice, a sprinkle of dill and season with salt and pepper