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Norwegian Salmon Ravioli
The last recipe in the RED SIMON Asparagus Week comes from Chef Neil Norman. Enjoy this Norwegian Salmon Ravioli with giant white asparagus with fennel and chive butter sauce. Recipe for six: Ingredients for the ravioli dough: 6 to 6-1/2 cups all-purpose flour 6 free range eggs 3/4 cup water 2 teaspoons olive oil pinch of salt Ingredients for the ravioli filling: 1kg of good quality Norwegian salmon filleted olive oil blend salt & pepper garlic finely chopped onion finely chopped 125ml heavy cream 2 eggs lightly whipped Ingredients for the sauce: 1 bunch of chives finely sliced 30gr of fennel or dill herb for garnish 250gr danish butter 100ml olive oil blend 2 lemons To make the ravioli: 1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto […]