Salmon Ravioli

Using thin pasta sheets

Salmon filling

1 egg white

1/2 clove crushed garlic

1/2 cup chopped fresh continental parsley

1 tsp lemon zest

300g cooked salmon 

pinch salt and pepper

1. In a food processor add all the ingredient and blend into a chunky paste.

2. MAKE THE RAVIOLI :

 Roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 10 cm rounds. Place a heaping tablespoon of the salmon  mixture into half of the pasta rounds, then brush the edges with egg yolk wash. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and molding it around the filling with your fingers to make sure there are no air gaps. Dust pasta with flour and keep covered with plastic wrap until ready to cook.

3. In a large pot with salted boiling water, drop ravioli into boiling water, cooking in batches if necessary  Cook for 90 seconds.