Mother’s day heart-shaped salmon ravioli

Mother’s day heart-shaped salmon ravioli

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About this recipe: Nothing says “I love you Mum”’ more than a hand-made dinner time treat! Why not avoid the hustle and bustle of Mother’s Day Sunday and make your mum a home cooked, lovingly-made ravioli dish served with orange, fennel and burrata salad.

Simone Remoli

Serves: 2 

  • Pasta
  • 300g plain flour
  • 3 large eggs
  • 3 egg yolks
  • Filling
  • 250g salmon fillets
  • 70g mascarpone
  • freshly chopped parsley
  • 2 tablespoons of Parmesan
  • Zest of ½ a orange
  • freshly chopped tarragon and sage, to taste
  • salt and pepper to taste
  • Salad
  • 1/2 fennel bulb, sliced thinly
  • olive oil for cooking
  • fresh thyme leaves
  • 1 orange, cut into segments
  • 1 ball of Burrata (semi-soft Italian cheese)
  • pinch of paprika

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4.
  2. Mix flour in a stand mixer; add eggs, one at a time, until the mix comes together.
  3. Season salmon with salt, pepper and zest of half an orange; cook in preheated oven for 10 minutes.
  4. Cool the salmon for 10 minutes after taking it out of the oven; break up the salmon and mix with mascarpone cheese, Parmesan, chopped tarragon and sage. Season to taste with salt and pepper.
  5. Take the pasta dough you prepared earlier; pass it through a pasta machine or the pasta attachment of stand mixer until you achieve a very thin dough. Slice into two separate sheets.
  6. Rest a heart-shaped cutter on top of one sheet of rolled-out pasta dough so you know how much filling to put in (it will probably be around half a tablespoon).
  7. Scoop up the filling and place in pasta sheet, as shown in the photograph.
  8. Place the other sheet of pasta on top and stamp out the heart raviolis. Do this with extra love!
  9. Bring a large pot of water to the boil. Add a drizzle of olive oil and cook ravioli for three minutes.
  10. In the meantime, heat olive oil in a pan and cook fennel slices. Add fresh thyme leaves and spoon onto a serving plate.
  11. Drain pasta; place on top of the fennel with some orange slices, hand ripped Burrata and a pinch of paprika. Love and enjoy!


This recipe is courtesty of Chef Simone Remoli, head chef and owner of Pasta Remoli. Pasta Remoli can be found in Finsbury Park & Westfield Stratford, Great Eastern Market.

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