Bio-Oz 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
- 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- heat the mixture of oils in a frying pan
- add crushed fennel seeds, if making salmon filling
- add leek, sliced in semi-circles
- fry 1 minute on medium heat
- season with sea salt and black pepper
- reduce heat to low/very low, cook until leek becomes translucent
- let it cool down to room temperature
- chop coriander finely
- chop/cut fresh salmon or prawns, add garlic and chilli preserve and coriander, mix together, add sauteed leek, mix again
- mix dry ingredients in a wide bowl
- add egg and water mixture
- mix wet ingredients into dry using pastry scraper
- when the mixture is made of small wet pieces, gather the dough and knead it to even texture
- roll the dough in one thick log/sausage