An unusual twist on the usual, meat or cheese-filled ravioli – the addition of mackerel gives it a wonderfully smoky flavour. Make it when friends come round for supper, they’ll be really impressed!
Prep time: 35 mins
Cooking time: 20 mins
Total time: 55 mins
Skill level: Bit of effort
For the pasta:
- 300g (10oz) wheat flour, ‘00’ type, or strong plain bread flour
- 3 large eggs
- About 15g (½oz) dill sprigs
For the filling:
- 300g (10oz) — 4 fillets — smoked mackerel, skinned
- 250g tub ricotta cheese
- Finely grated zest of 1 large lemon
- Salt and freshly ground black pepper
For the sauce:
- 4tbsp extra virgin olive oil
- 1tbsp small capers, rinsed
- To make the pasta: Put the flour and eggs into a food processor and whizz until the dough is almost mixed. Tip on to the work surface and knead into a soft ball, then knead for 5 more mins, until smooth and elastic. Wrap in cling film and chill for 30 mins, or overnight is fine.
- To make the filling: Roughly flake the fish and check it for bones. Mix it into the cheese with the lemon zest and seasoning. Cover and chill.
- Divide the dough in half and roll out, one piece at a time (ideally using a pasta machine) into two very thin sheets of roughly equal size. If the dough feels sticky, dust with flour or lay the sheets out on a tea towel and leave them to dry for a while. On the final roll, scatter with some fronds of fresh dill, if you like, then fold the dough in half and roll the pasta thinly again.
- Working on the tea towel, cut the dough into 24 x 10cm (4in) squares or use a plain 12cm (4½in) round pastry cutter. Spoon filling into the middle of 12 of the squares or circles. Dip your finger in a bowl of warm water and wet round the filling right up to the edges. Cover with another square or round, easing the pasta over the filling to seal the pieces together, squeezing out any air bubbles. Cut the ravioli shapes with a 9cm (3½in) pastry cutter. You should have at least 12. Put them on a baking tray, cover and chill until ready to cook.
- Bring a large, wide pan of water to the boil and add 1 good tsp of salt. Add the ravioli, 4 or 6 at a time. Bring back to the boil, then simmer for 4-5 mins. Take them out with a draining spoon and put into a warmed dish containing the oil and capers. Cook the rest of the ravioli. Serve warm with a few dill fronds scattered over, and an extra drizzle of oil.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.