Tomato ravioli with soft cheese and salmon

Name: Tomato ravioli with soft cheese and salmon
Yield: 4 people
Ingredients: 400 g 00 type flour; 3 eggs; 200 g concentrated tomato paste; 5 g of salt; 200 g Smoked salmon; 200 g soft cheese; nutmeg; 100 g asparagus tips; 100 g gorgonzola; 100 g cream cheese; 20 g grana padano; 100 g of Mutti tomato puree

Ravioli are a famous italian type of stuffed pasta. This particular recipe combines the soft cheese and smoked salmon with the taste of ravioli made with concentrated tomato paste.

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

45 min (COOK TIME: 15 min / PREP TIME: 30 min)

Medium

4 people

Healthy

Ingredients

For the base

400 g 00 type flour
3 eggs
200 g concentrated tomato paste
5 g of salt

For the filling

200 g Smoked salmon
200 g soft cheese
nutmeg
100 g asparagus tips
100 g gorgonzola
100 g cream cheese
20 g grana padano
100 g of Mutti tomato puree

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Method

In a bowl add the flour and all the eggs.
Mix the eggs with the flour and add the concentrated tomato paste.
Kneed until the dough is well formed.
Put to rest the dough for 30 minutes in the fridge.
Cut the smoked salmon in little pieces and add the soft cheese flavoured with nutmeg.
Cut the asparagus tips and cook them for 5 minutes with a spoon of extra virgin olive oil.
Roll out the dough until it's very thin. Put a teaspoon of the filling on the pasta. Cover with a layer of pasta and using a ravioli mold make al the ravioli.
Prepare the cheese cream putting in a pan the gorgonzola, cream cheese and grana padano. Cook until it becomes creamy.
Cook the ravioli in salted water until they are well done, drain and put on a dish. Dress with the cheese cream a little of sieved tomato puree and the asparagus tips.
Serve immediatly.

Italian food, With friends, Pasta or rice dishes, Pasta

Ravioli is a fun pasta to make at home. Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. Ravioli is considered a dumpling, with filling sealed between two layers of thin pasta. Though it takes many shapes, including circular or semi-circular forms, the traditional form of ravioli is a square.

The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.

Around the world, Italian ravioli has culinary sisters in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. There are many similarities between Italian ravioli and certain Chinese dumplings. In India, the dish gujiya is similar to ravioli, except it has a sweet filling, rather than savory.

Internationally, March 20 is Ravioli Day. Still a popular pasta today, ravioli’s roots can be traced way back to at least the 14th century.

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Tomato ravioli with soft cheese and salmon

Made with Double concentrated tomato paste

Ingredients

For the base

For the filling

Share the ingredient list

Method

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