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Salmon and Ricotta Raviolis


You know that time of the week when you get this crazy need for pasta, but then you realize that you've been eating empty carbs the entire week (...or month haha). This is the pasta you need to start making in order to feel good and eat good!


I made these raviolis with my black bean pasta dough recipe! If you're about to say you hate the taste of black beans, welllll you're in luck because you'll hardly taste them in here! You'll be able to get sooo many great nutrients, plus you'll be satisfying your pasta craving the RIGHT way!


With this delicious dough I decided to make raviolis! My previous fresh pasta recipe was beef and mushroom raviolis and these were amazing! The first time I made ravioli with my black bean dough, the filling was chicken and jalapeño, it was definitely a success too!


The reason I decided to share my salmon and ricotta recipe instead is because I had never had a fish ravioli EVER. I've always known fish and pasta was a thing but I was never really a fan of this pairing. HOWEVER, I am a new woman now hahah, this recipe is a keeper for sure!


Let's get straight to it now!


What you need!


-Black bean pasta dough

-Salmon ricotta filling

-Parmesan and basil tomato sauce


Ingredients


Black bean pasta dough


455g Black Beans (cooked and warm)

3 cups All-purpose flour

2tsp Salt

2 Eggs

1 1/2tbsp Olive oil


Salmon and ricotta filling


240g Fresh salmon (raw)

40g Celery

15g Cilantro

20g Parsley

10g Fresh ginger

8 Garlic cloves

2tsp Salt

1tsp Pepper

2 Eggs (yolks only)

200g Ricotta (strained)

2 Lemons (zest only)


Parmesan and Basil Tomato Sauce


1 Onion (medium)

8 Garlic cloves

1 Celery stick

½ Carrot

1 Can diced tomatoes (796ml)

20 mins reduce

10g Cilantro

8 Basil leaves

4tbsp Olive oil

1 cup Parmesan (grated)

Salt/dried oregano


Directions


Black bean pasta dough


-Blend the black beans to have a purée.

-In a bowl mix flour and salt.

-In another bowl, mix the purée, the eggs and the olive oil.

-Make a well in the middle of the flour mix.

-Then put the black bean mix in the middle.

-Slowly mix with a fork starting from the middle.

-When the dough starts coming together kneed with your hands until it's homogeneous.

-And just like that, it's done!


Salmon and ricotta filling


-Cut the salmon in small cubes

-Blend celery, cilantro, parsley, ginger and garlic, then pour on the salmon.

-Add the rest of the ingredients and mix.


Parmesan an Basil Tomato Sauce


-In a hot saucepan with olive oil, put the sliced onion, the crushed garlic and the sliced celery with a pinch of salt.

-Let them cook a little bit then add the sliced carrot.

-When the carrot starts cooking, add the diced tomatoes and the cilantro.

-Let it cook and reduce for about 20 minutes.

-Add the basil leaves then blend in a food processor and pass it through a strainer.

-Put back in the saucepan, add the parm and mix until its melted.

-Add salt and oregano to taste.


Now all you've got left to do is make your raviolis!


How I made them (1 portion)


-In salted boiling water, cook 5 raviolis for about 4-5 minutes.

-Heat up a pan with oil.

-When the oil is hot, transfer the cooked raviolis in the pan.

-Let them sear a little bit.

-Add the desired amount of sauce on top of the raviolis and mix.

-Put them in a plate.

-Add a CRAZY amount of parmesan on top.

-Now eat like there's no tomorrow!





XTRA STUFF!


-For the dough, if it's too wet, don't be shy to add a bit more flour, but go gradually.

-When you purée the black beans make sure they're hot or warm, or else they'll be crumbly and you won't have enough moisture to have a successful dough.

-If you have to, add a little bit of the black bean cooking water.

-With this pasta dough recipe, have fun! Make any type of pasta you want!

-You can cook a small portion of the filling in a pan to make sure the taste is to your liking.

-When you roll the pasta in the pasta roller, keep in mind that the filling is raw, so it will have to boil in the water for longer so DO NOT make the pasta sheets too thin or it'll break.

-Also not too thick, because that's just not good hahah.

-When you add the ricotta to the filing, make sure to strain it. A watery filling is nooo bueno!

-For the tomato sauce, you could very well simply use an already made canned sauce!

-If you don't want to cook all the raviolis at once, you can freeze them!

-When you cook them frozen, they will take longer in the water, 6-8 minutes.

Hope you all enjoyed this!

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