Salmon ravioli with a lemon and rocket pesto Recipe

Fresh pasta filled with salmon and paprika served with a pesto of olive oil, garlic, lemon zest, rocket and parsley.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the pastry
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • For the filling
  • Salmon steak(s) 150g : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Thick crème fraiche : 25 g
  • Paprika : 0.5 Tsp
  • Maldon salt : 3 pinch(es)
  • For the sauce
  • Rocket : 1 bunch
  • Garlic clove(s) : 2 whole
  • Lemon(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 4 Tbsp
  • Maldon salt : 3 pinch(es)



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta.


    Remove the skin form the salmon if necessary and then cut the steaks into small chunks.
    Pick and roughly chop the parsley. Keep half for the pesto.
    Place the salmon in a mini food processor and pulse until the salmon is a rough puree. Add the salt, paprika, a squeeze of lemon juice and the creme fraiche. Pulse again to mix these ingredients through the filling.


    Cut the rolled fresh pasta sheets into 36 discs.

    Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk or water. Place a second disc of pasta on top of the filling and press the edges together firmly, making sure not to leave any pockets of air inside the ravioli. Trim and neaten the edges using a pastry cutter. Repeat until you have 18 ravioli ready to cook.


    Zest the lemon and peel the garlic cloves. Roughly chop the rocket.
    Place the rocket, lemon zest, remaining chopped parsley and garlic in a pestle and mortar with the olive oil. Pound everything with a pinch of salt until you have a smooth pesto. Season to taste.

    Bring a pan of salted water to the boil and cook the ravioli for 3 minutes.
    Drain the ravioli and coat in half of the pesto. Serve in a large bowl and finish with a drizzle of the remaining sauce.

Chef's tip

«Experiment with the thickness of the pasta when making raviolis. The thinner the better. »

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