So on Friday, it’s the
big night, isn’t it? I never had the chance yet to celebrate Valentine’s day
with someone but every year I always imagine what the perfect Valentine’s day
diner would be, what kind of flower I would like to get if I had a Valentine and
what kind of diner I would cook for him.
This year, since I
have a blog where I can create, I had a good reason to come up with a Valentine
diner or at least, with a Valentine appetizer. It’s an opening for imagination
and I hope it’s a good start for you. I hope my salmon ravioli inspires you for
this special day. Between France and Japan, that is where I chose to lose
myself just the time of a night…
This appetizer is for
2 or 3 people depending on your appetite. It is made of salmon ravioli with orange
juice glazed beetroot. I’ll give you the recipe for the salmon ravioli.
Pasta dough :
-
300 g
wheat flour
-
3 egg
yolks
-
80 mL
water
-
20 mL
olive oil
Mix all the
ingredients together: put the flour in a bowl, dig a well and add in all the
liquid ingredients. Mix them together starting from the center and adding the
flour on the sides little by little. The dough must not be sticky. If it is,
add some flour. It’s better to add a little too much water in the beginning and
then to add flour than to add too much flour. It is always herder to add water
when the dough is too dry.
Wrap your dough and
let it rest in the fridge for at least half an hour.
When your dough is
ready to be shaped, use a pasta maker to make thin layers of dough.
Salmon filling :
-
150 g
fresh salmon
-
100 g
fresh horseradish
-
Parsley to
taste
-
Salt to
taste
-
1
tablespoon olive oil
-
2 large
tablespoons ricotta cheese
Shred the horseradish
and cut the salmon in small squares. Chop the parsley in thin layers.
Heat the olive oil in
a frying pan over medium heat. When it is hot enough, throw in the salmon, the horseradish
and the parsley. Cook it until you can make tiny crumbs with the salmon and
until all the liquids has left the frying pan. Add the soy sauce and
eventually, salt. Add the ricotta cheese and mix the preparation. Let it cool
down a bit.
Ravioli making:
Using a knife, cut
large squares in the dough layers. Humidify half them with a brush and add a
large teaspoon of your preparation in the center the humidified squares. Cover
each oh-f them with the remaining squares and get rid of the air around the
filing with your fingers. Press the squares together and give your raviolis the
shape you want to using a pastry cutter.
Boil some salted water
and cook the raviolis for 1 or two minutes. Eat them right away!
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