KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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Smoked Salmon Ravioli with Bell Pepper Coulis and Parsley Infused Olive Oil

Filling:
1/2 lb KOL Foods Salmon, cooked and chilled
4 oz cream cheese, softened
4 oz ricotta cheese
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
zest of one lemon
1 tablespoon lemon juice
A few dashes of liquid smoke to taste

Chop or flake salmon into very small pieces.

Combine salmon and all other ingredients until smooth.


Ravioli:
A sheet of pre-made pasta, thawed
1 egg
1 tablespoon water
Cornmeal for dusting

Beat the egg and water to make an egg wash.

Dust the counter with cornmeal, lay out one sheet of pasta dough and brush the surface of the dough with the egg wash.  

drop tablespoons of filling onto half the pasta sheet about 2 inches apart.  Fold the other half over like a blanket. with your fingers, gently push out all the air pockets from around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the four edges with a fork to make a tight seal.  Dust ravioli and sheet pan with cornmeal to prevent sticking.  Lay the finished raviolis out to dry while you finish the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes.  They'll float to the top when ready, so be careful not to over crowd the pot.  Lift the ravioli from the pot with a large strainer or slotted spoon. 

Garnish the ravioli with a little bell pepper puree and the parsley oil (see below).

Serves 4


Red Pepper Coulis:
2 sweet red bell peppers
Salt

Char the peppers either over a gas flame, under the broiler or on the grill until blackened on all sides.  Place peppers in a heat-proof bowl and cover them so that the skins soften from their own stems (takes at least 10 minutes). Reserve any juice from peppers.

Peel and seed the peppers.  Puree peppers in a food processor blender with some of their juice until smooth, then season to taste with salt.

Makes 1 cup


Parsley Infused Oil:
1 cup finely chopped parsley, rinsed thoroughly
3/4 cup of light olive oil
pinch of salt

Place the parsley and half of the olive oil in a blender.

Puree the mixture while drizzling in the remaining oil and liquefy for 1 minute.

Force the contents of the blender through a fine mesh strainer leaving as little of the herb pulp behind as possible.

Season with salt to taste.

Store in refrigerator, preferably in a squirt bottle.

Makes 1 cup

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