Smoked Salmon Ravioli by Alex Vassallo


For dough:
  • 350g Flour for pastry
  • 100g Semolina
  • 3 Tablespoons olive oil
  • Water(about 250ml)
  • Salt
for the filling:
  • 100g Smoked salmon
  • 300g Gbejniet (water cheeselets)
    drained in a sieve for 2 days
  • 1 Egg slightly beaten
  • 1 Tablespoon semolina Sauce
    (for 2 persons)
  • Dozen cherry
  • Tomatoes
  • 3 Garlic cloves
  • 50ml of white wine
  • 100ml of cream or beschamel
  • salt and pepper


Dough: Sieve together the flour and semolina, add the salt and mix in the olive oil with the water (add more if required). Knead till you have the right consistency. Let it rest for at least half an hour

Filling: Chop the smoked salmon in very small pieces and mix with the ġbejniet using a fork. Add the slightly beaten egg to the semolina and mix again. Due to the saltiness of the smoked salmon there is no need to add salt; however taste and decide for yourself.

Method: Spread the dough on a floured surface and cut it in 3-inch squares or circles. Fill each square or circle with a heaped teaspoonful of filling, brush the dough edges slightly with water and fold the edges together by pressing slightly with a finger or a fork all around. Makes about 16, enough for 3 persons.

These ravioli can be frozen and used when needed. Then, they just have to be boiled in a pot of salted boiling water. Cooking times: about 12 minutes if the ravioli are frozen or 4 minutes if they are fresh.

Sauce: Fry some garlic with the cherry tomatoes and deglaze with 50ml of white wine. Add 100ml of cream and cook on gentle heat for about another minute or so. Then add salt and pepper to taste and pour over the hot ravioli as shown in the photo.
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