Canned Salmon Ravioli


For the pasta:

• 300g 00 Flour
• 2 Egg Yolks + 2 Eggs
• Pinch of Salt
• Drizzle of Extra Virgin Olive Oil

For the filling:

• 2 Tins of Pacific Pink Salmon
• 100g Ricotta
• 1 tsp Garlic Powder
• 1 Tbsp finely chopped chives & thyme

For sauce:

• 100g Salted Butter
• 8 Sage Leaves
• Zest of 1 Clementine


1. Add the 00 flour onto your worksurface (or into a bowl). along with the rest of the ingredients. Knead until smooth and uniform. This should take 10 minutes. Allow to rest for 10-15 minutes covered.
2. Combine the filling ingredients in a bowl and stir to combine.
3. Portion the pasta dough into 4 balls. Run one piece at a time through a pasta machine, going up one level per roll until thin and light. Ensure you add flour in the machine to prevent any sticking.
4. Cut into rough rectangles of about 20cm and portion 4 1/2 tsp balls spread 5cm apart. Gently lift one side over itself and press down around each side of the filling. Use a sharp knife or a ravioli cutter to trim to size.
5. Add to boiling salted water and cook for 3 minutes.
6. While the pasta is cooking, add the butter, sage and zest into a hot frying pan. The butter will start to brown and smell nutty. Remove from the heat and add the pasta. Portion the ravioli onto plates and serve immediately.