Mix flour in Kenwood Chef Sense mixer, and add eggs in one at a time until the mix comes together.
Put the salmon in the oven at 180 degrees for 10 minutes with salt, pepper and the zest of ½ an orange.
Cool the salmon for 10 minutes after taking it out of the oven. Mix the salmon together with the mascarpone, tarragon, sage and parmesan. Have a little taste of your mixture and add salt and pepper accordingly.
Take the pasta dough you prepared earlier and start to pass it through the pasta attachment – find the numbers on this attachment and roll the pasta dough until the number 7 and pasta sheet is very thin. Make two separate sheets. One to cut the heart-shaped lids out of, and one for the fillings.
Rest your heart-shaped cutter on top of your rolled-out pasta dough, so you know how much filling to put in. Normally it will be around half a-spoonful. Scoop out half-a-spoon of the filling, as shown in the photograph. Do this with extra love!
Make your pasta with love!
Slice up half a fennel and pan fry in some oil. Add some thyme, and plate it up.
Cook your ravioli in boiling water (and a drizzle of olive oil) for three minutes.
Drain after three minutes and place on top of the fennel with some orange slices, hand ripped Burrata and a pinch of paprika.
Eat. Drink. Love. And Enjoy!
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.