Homemade Smoked Salmon Ravioli

    1 hour

    Homemade pasta is stuffed with a smoked salmon mousse-like filling, then cut into ravioli. They are then served on a pool of creamy cheese sauce. You can increase the portion size for a main course.

    20 people made this

    Serves: 8 

    • 250g plain flour
    • 2 eggs, beaten
    • 2 egg yolks
    • 450g smoked salmon
    • 2 eggs
    • 250ml double cream
    • 2 teaspoons chopped fresh chives
    • 1/2 teaspoon ground black pepper
    • 1 egg, beaten
    • 450g Gruyere cheese, grated
    • 250ml whipping cream

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. TO MAKE THE PASTA: Place the flour in a mound on a smooth work area, creating a well in the centre. Pour the 2 beaten eggs and 2 egg yolks into the well and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
    2. FOR THE SMOKED SALMON MOUSSE: Puree the smoked salmon and 2 eggs together until smooth. Slowly add 250ml double cream, chopped chives and pepper. Mix thoroughly.
    3. To assemble the ravioli, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions 5cm apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut ravioli apart and refrigerate or freeze until you are ready to use.
    4. Bring a large saucepan of lightly salted water to the boil, add ravioli and cook about 6 minutes. Drain well.
    5. Meanwhile, add to each of 8 grill-safe plates 25g Gruyere cheese and 2 tablespoons double cream. Heat under the grill until the cheese melts then add the ravioli and sprinkle 25g more Gruyere on top. Place under the grill until the cheese browns lightly.
    6. Serve the stuffed ravioli on the warm plates.

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    Reviews in English (17)


    I love this recipe. I used my own pasta recipe (2 eggs, 1tbsp olive oil, 1/2 cup whole wheat flour and 1 cup all purpose flour - which I doubled for this recipe). I used a food processor to mix and knead the dough and then let sit for at least one hour. For the salmon mousse, I tried to follow the recipe as closely as possible but I did substitute Fat Free Evaporated Milk for the cream. Nevertheless, it turned out delicious!! If you are using fresh pasta dough, it is sticky enough to seal the ravioli closed especially if you press the edges closed with a fork - brushing with beaten egg just makes a sticky mess, especially if you are storing the ravioli in the fridge for a while. Also, I only used about 3/4 of the mousse before I ran out of pasta. I also noticed that, if there was a break in the ravioli dough, that the smoked salmon mousse did not leak out at all - it cooks beautifully inside the pasta and stays in!! Next time I will NOT seal the ravioli with egg, I will make more dough and I will roll the dough even thinner. I would not hesitate to use the Fat Free Evaporated Milk again either. Finally, after draining the ravioli, I brushed with a little olive oil and sprinkled a little shredded Italian cheese over and served hot.  -  21 Oct 2010  (Review from Allrecipes US | Canada)


    It was easy to prepare and delicious. I did some changes. First, I used a different dough. Hudgson Mill has a pasta flour (a mix of semolina and durum ). At the back of the box there is a pasta recipe and it turns out very nice. Anyway, that dough worked very well but you will need to double that recipe for 1 lb of salmon, or vice versa. I substituted cream with half amount milk, I think it made the mousse lighter (in terms of fat). After all we enjoyed it  -  01 Oct 2005  (Review from Allrecipes US | Canada)


    This is a wonderful alternative to the traditional cheese or meat ravioli. I made this recipe with out altering it. It was incredible. I come from a large Sicilian family and doubled the recipe everyone was more than pleased that night!!  -  14 Mar 2003  (Review from Allrecipes US | Canada)