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Salmon Ravioli (agnelotti) Pasta with Butter & sage sauce


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Ingredients

20 piece(s)

Filling for Ravioli (Agnelotti)

  • 40 g Parmesan cheese, cubed
  • 30 g Spanish onion
  • 30 g extra virgin olive oil
  • 200 g Salmon
  • 125 g Philadelphia cream cheese, cut into pieces
  • 1 tbsp capers
  • 2 cherry tomatoes
  • 1 egg
  • 1 tbsp Amaretto or Frangelico liqueur
  • pinch Salt & Black Pepper

Pasta dough

  • 200 g plain flour, plus extra for dusting
  • 2 eggs
  • 1 tbsp Extra Virgin Olive

Butter Sage Sauce with cherry tomatoes

  • 1 Leek quartered
  • 1 clove garlic
  • 200 g Butter
  • 30 g extra virgin olive oil
  • 5 g fresh sage leaves, (more if you want)
  • 1 --- punnet cherry tomatoes
  • 60 mls White Wine
  • 1 punnet cherry tomatoes
  • 5 pieces Dill
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Recipe's preparation

    Filling for Ravioli (Agnelotti)
  1. Preparation

    1   Place Parmesan cheese into mixing bowl and grate

         10 sec/speed 10

         transfer into a bowl and set aside.  (no need to clean bowl)

    2   Place Spanish onion into mixing bowl and chop

         3 sec/speed 5.Scrape down sides of mixing bowl with

         spatula.

    3   Add oil and sauté 3 min/120c/speed 1

    4   Add salmon, cream cheese, capers, tomatoes, egg, amaretto

         salt & pepper Mix 10 sec/speed 5 (repeat process if not

         smooth)

  2. Pasta Dough for Ravioli (Agnelotti)
  3. Preparation

    1   Place plain flour eggs and oil into mixing bowl and knead

         2min/.Dough mode

        Wrap dough in ThermoMat or plastic wrap then allow to rest

         for 15minutes.

    2   Place dough on Thermomat or floured work surface and roll

         out into thin (2-3 mm) or use pasta machine.  If sticking

         sprinkle extra flour onto pasta.

         Cut dough into desired shape (quickly as the pasta will dry

         out), I used cookie cutters 6 cm. 

    3   Place a teaspoon of Salmon mixture in the centre,

         Brush edges with water and place another circle dough over

         the top gently press together & try get all the air out.

         Allow pasta to dry on a lightly floured tray until ready touse.

    4   Working in batches, place Agnelotti into large pot of boiling

         salted water and cook 3-5 mins. Remove, drain then place in

         ThermoServer.

    5   Pour Butter sage sauce over the Agnelotti.  

    6   Sprinkle reserved Parmesan cheese, then allow to rest 5

          minutes prior to serving. Serve as desired. YUM!!!

  4. Butter Sage Sauce with Cherry tomatoes
  5. 1   Place garlic, and sage chop for 3 sec speed 7

         Add leek chop 2 sec speed 7

    2   Add butter and extra virgin olive oil and sauté

         3 min/120c/speed 1

    3   Add white wine, dill and sauté

         2 min/varoma/reverse/speed 1.5

    4   Add Cherry tomatoes saute

         2 min/varoma/reverse/speed 1.5

          (Increase time if desired)

     

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Accessories you need

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Tip

Use ThermoMat

Can freeze ravioli (Agnelotti) for later use


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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