Simone Remoli's Heart-Shaped Salmon Ravioli with Orange, Fennel and Burrata Salad

pasta heart

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Serves: Up to 2 people
  • Recipe course: Main dishes

Can be made with these products:

This Valentine’s Day, why don’t you wow your loved one, and treat them to something extra special and handmade! Chef Simone Remoli has the perfect dish, which cries out elegance and delicacy; but is also excites the pallet with citrusy and natural flavours. This ‘Pasta Remoli’ signature dish will melt in your mouth, and is sure to make your Valentine eternally grateful, full of love and desperate to return the favour!

Ingredients

Filling ingredients

250g Salmon

70g Mascarpone

Chopped parsley

2 spoons of parmesan

Zest of ½ a orange

Tarragon

Chef Simone Remoli, head chef and owner of Pasta Remoli.

Salt and pepper

Pasta ingredients

300g plain flour

3 large eggs

3 egg yolks

Equipment

Kenwood Chef Sense

Small heart shaped cutter

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.


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