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Giorgio's Homemade Salmon Ravioli in a Creamy Tomato Sauce
Ingredients
  • subheading: For the pasta:
  • 400g Tipo ’00’ flour
  • ½ teaspoon of salt
  • 4 large free range eggs
  • subheading: For the ravioli filling:
  • 520g hot salmon fresh fillets, skin removed, over roasted and chopped.
  • 2 tablespoon of ricotta cheese
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • Sea salt and pepper
  • Zest of one lemon
  • subheading: For the creamy tomato sauce:
  • 2 tablespoon of virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 800g passata
  • 2 teaspoon tomato puree
  • 1 teaspoon dried basil
  • 200ml fresh cream
  • Sea salt and black pepper
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