Salmon Ravioli in Riesling sauce

For the Easter Holidays my friends and I had a cook out. We decided to make pasta again and fill it with some creamy fish farce.

Salmon Ravioli in Riesling sauce

In the southwestern part of Germany there is a dish called Maultaschen, these are big raviolis. And the people there loved to eat that on Good Friday, the last day of lent, because you could use the filling you liked and nobody saw it- so mostly meat was eaten on this day, covered in pasta sheets.

The lighter version is a filling with fish and salmon is great with the Riesling sauce.

recipe:
200 g flour
2 eggs
2 tsp oil
3 tbsp red beet
1 tsp salt

farce:
150g frozen salmon- nearly thawed and patted dry
100g smoked salmon
80 g cream cheese
2 - 3 slices toast
20 g horse raddish
1 lemon
1-2 eggs
50 ml cream
1 handful of dill
some nutmeg
salt and pepper
some semolina and some flour for the pasta

sauce:
150 ml riesling wine
150 ml veg or fish stock
1 shallot
1 garlic
125 ml cream
5 tbsp butter
1/2 tsp mustard seeds
1 bay leave
1 tsp sugar
1 starch with water
cayenne
salt and pepper

Make the pasta dough and let it rest. Use a pasta mashine to get thin sheets of pasta, don´t forget the semolina to coat the tray where you store the pasta when it is made. The cooking time is about 8 minutes. You have to cook them in several steps, otherwise they will stick in the pot together. Keep them warm at low temperature in the oven.

In a blender, chuck in the salmons with some of the stock and start mashing it, add cream cheese and toast and the seasonings and make it a not to wet farce. You may have to add either cream cheese or toast, the consistency should be a stiff cream. Otherwise it will run out of the ravioli.

Peel the shallot and fry it in a tbsp of butter  and some sugar. Deglaze with Riesling and stock , mustard seeds and pepper in a pestel and mortar beaten coarse and added to the sauce, garlic and bay leave, nutmeg and sugar to the sauce. Reduce it and pour it through a sieve. Add starch and butter and bind it.  Now you can wait until the pasta is cooking, reheat the sauce then and get it off the heat. Beat the cream to soft peaks and add it at last.