Salmon ravioli with smoked salmon and a butter sauce

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt


For the pasta

  • 200g/7oz ‘00’ pasta flour
  • 2 free-range eggs

For the filling

  • 200g/7oz salmon fillet, skin removed
  • 200g/7oz cod fillet, skin removed
  • 1 free-range egg white
  • 600ml/21fl oz double cream
  • salt and freshly ground black pepper

For the butter sauce

  • splash white wine vinegar
  • 100ml/3½fl oz sweet white wine
  • 1 shallot, finely chopped
  • 150g/5½oz butter

To serve

  • 3 slices smoked salmon
  • 2 baby leeks
  • 1 tbsp finely chopped tarragon
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley


  1. To make the pasta, put the flour into a large bowl with the eggs and mix together until you form a dough. Cover and allow to rest in the fridge for at least an hour.

  2. To make the filling, put the salmon, cod and egg-white in a blender or food processor and blitz to a smooth paste. Stir in the double cream, season with salt and pepper and leave in the fridge until chilled. Transfer to a piping bag.

  3. Roll out the pasta on a lightly floured surface until about 2mm thick. Cut out even-sized circles from the dough using a knife or a cookie cutter. Evenly divide the filling between the centres of the pasta circles. Fold the dough circles over and pinch the edges together, pressing firmly to seal.

  4. Bring a pan of salted water to the boil and blanch the ravioli and leeks for 2 minutes.

  5. To make the butter sauce, add the wine, vinegar, and shallots to a pan and reduce. Whisk in the butter and set aside.

  6. Lay the smoked salmon into 2 serving dishes. Add the leeks and top with the ravioli. Spoon over the butter sauce, sprinkle with the herbs and serve.

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