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Salmon Ravioli with Lemon and Dill Beurre Blanc (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



110g/4oz salmon fillet, skinned and cubed1 heaped tbsp ricotta cheese1 tbsp chopped dill1 tbsp chopped chives8 sheets fresh lasagne1 egg, beaten30g/1oz sun blush tomatoes, choppedFor the beurre blanc:85g/3oz cold butter, sliced1 lemon, juice only 1 tbsp finely chopped chives1 tbsp finely chopped dill



Method



1. Blitz the salmon with the ricotta and herbs and season with black pepper and a little salt.2. Lay out four lasagne sheets on a flat surface. Divide this mixture into four and spoon into the centre of each sheet of pasta and brush the edges with beaten egg. Place another sheet of pasta on top of each one and press the edges to seal.3. Poach the ravioli parcels in boiling salted water for 4 minutes. Drain well.4. Meanwhile, place the lemon juice in a small saucepan over a gentle heat. When hot, turn the heat down very low and start whisking in the butter piece by piece. This process should take about 4 minutes and the sauce should be creamy and pale. Season to taste with salt and pepper and stir in the herbs.5. Serve the ravioli cut in half with the sauce poured over and the chopped tomatoes scattered around. Eat at once.