Buckwheat Salmon & Leek Ravioli - Gluten-Free

Another delicious recipe from Irena @CookingwithoutGluten.com, Buckwheat Salmon & Leek Ravioli, they look amazing! Thank you for sharing this great recipe! 

Buckwheat Pasta dough Ingredients

portion for 18-20 extra-large ravioli, 7.5 cm in diameter

• Bio-Oz buckwheat flour 110g 

• 20g buckwheat flour for dusting when rolling the dough

• 20g flaxseed flour

• 2g sea salt (I used Saxa)

• 1 egg

• water, together with an egg make 100g

Ravioli Filling Ingredients

• fresh salmon fillet, skin off, chopped in small pieces

• 1 leek, cut in semi-circles

• pinch of fennel seeds, crushed

• 1 tablespoon olive oil

• 1 tablespoon coconut oil

• sea salt and black pepper

• 2 heaped teaspoons garlic and chilli (sweet and hot) preserve, homemade

• 1 small bunch or 1/2 of large bunch of fresh coriander, finely chopped

Instructions

Fillings

1. heat the mixture of oils in a frying pan

2. add crushed fennel seeds, if making salmon filling

3. add leek, sliced in semi-circles

4. fry 1 minute on medium heat

5. season with sea salt and black pepper

6. reduce heat to low/very low, cook until leek becomes translucent

7. let it cool down to room temperature

8. chop coriander finely

9. chop/cut fresh salmon or prawns, add garlic and chilli preserve and coriander, mix together, add sauteed leek, mix again

Buckwheat Dough

1. mix dry ingredients in a wide bowl

2. add egg and water mixture

3. mix wet ingredients into dry using pastry scraper

4. when the mixture is made of small wet pieces, gather the dough and knead it to even texture

5. roll the dough in one thick log/sausage

Visit Irena @CookingwithoutGluten.com, Buckwheat Salmon & Leek Ravioli, for more instructions and step by step photos