Smoked Eal Ravioli with Saffron Cream

Smoked Eal Ravioli with Saffron Cream
Smoked Eal Ravioli with Saffron Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Pasta recipe

  • Filling

  • 170

    g smoked eel,skin and small bones removed,roughly chopped

  • 113

    g soft goat cheese or cream cheese

  • 1

    egg,beaten + 1 egg,beaten with 1 tsp water

  • 1

    tsp chopped chives or green onions

  • 1

    tsp chopped fresh sage

  • salt and pepper,to taste

  • Saffron Cream Sauce

Directions

Mix all ingredients except the egg mixed with water in a bowl.Stir until #5 setting on your roller,to get nice even sheets.Lay the sheets out on a well-floured countertop.Space out 24 equal amounts of filling(about 30 g)each along one sheet.Using a pastry brush,brush the pasta between the filling with the beaten egg.Carefully lay the second sheet of pasta over top of the first and press down on the edges of each pile of filling to seal.With a pasta cutter or sharp knife,cut out the individual raviolis and remove them to a floured tray.Make the sauce.Reserve in a warm place. Bring a large pot of salted water to boil,add the ravioli,and cook 2-3 min.To serve,place 4 ravioli on each plate.Top with sauce and garnish with sliced cherry tomatoes.

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