Be creative with the way that you craft the beautiful Smoked Salmon and Egg Yolk Ravioli with Spring Vegetable Sauce. The delicate ravioli melts in your mouth.
I have given ingredients for one large ravioli per portion but you can make extra, as you will have extra pasta left over. The extra pasta can be kept in the fridge for up to a week or rolled out and frozen.
For the pasta, pile the flour onto a bench, making a wide well in the centre, crack in the egg yolks, whole egg and olive oil and the dill and with your fingers break up the eggs using a circular motion to incorporate the flour slowly, this will ensure a smooth dough. Continue the process until you have soft dough and it all starts to come together. It may look a little shaggy but as you then start to knead the dough it will become silky smooth, if the dough becomes too sticky add a small amount of flour to your bench. Continue kneading for 10 – 15 minutes, the dough should be tight to pull it apart not soft and stretchy. Flatten out the dough a little into a disk and cover with plastic wrap, rest for 30 minutes before rolling. Using a pasta machine or rolling pin roll out the dough thin enough so that you can just see your fingers through the sheets but not so that they break through, about 1mm thick.
Lay the sheets onto your bench and using the smoked salmon make a rosette with the salmon ensuring that there is enough room in the centre of the rosette to add the egg yolk. It needs to be stable so that the egg yolk will not roll out. If there is a flap of salmon hanging over, then lay this on top of the egg yolk.
Brush the pasta around the outside of the salmon with the extra egg white and then cover the yolk and salmon with another piece of pasta. Starting from around the filling, gently press down to enclose the filling ensuring that there are no air bubbles and being careful not to break the yolk. Continue making the ravioli and set them aside.
In a food processor combine the cream cheese with the cream fraiche, a little salt and the lemon zest and set this aside.
Bring a pot of water to the boil and season with salt.
For the sauce, blanch the peas, diced zucchini and the broccoli tops in the boiling water for about 2 minutes then refresh in cold water. Heat a pan over a moderate temperature and add in the butter and toss in the blanched vegetables, toss together for 1 minute to heat and then add in the verjuice, season with salt and pepper and add the chives. Set the sauce aside.
Cook the ravioli for about 3 – 4 minutes in the boiling water being careful when you take them out so as not to break the yolk inside. Drain them. To serve, place a spoonful of the cream fraiche mixture onto the plate, add the ravioli to the plate, spoon over some of the broccolini sauce and the scatter over some of the salmon pearls.