Delightful homemade mezzelune ravioli filled with smoked salmon, potatoes and dill, served with brwon butter sauce and pink peppercorns. A meal fit for a special occasion!
Clean and peel the potatoes. Add them to a pot with enough water to cover them and set on medium-high heat.
Make the pasta sheets. Combine the flour and durum semolina over a working surface, make a well in the middle and crack the 3 eggs in. Gently start incorporating the eggs and flour and start kneading when the texture of the dough allows. If using fairly small eggs, add up to 20 ml of water to make the dough come together. When the dough is ready, wrap it tightly in cling film and let it sit on the counter for 15 minutes.
In the meantime, the potatoes should have reached boiling temperature. Lower the heat and let the potatoes cook until tender (about 10-15 minutes according to potato size). When the potatoes feel cooked through when pricked with a toothpick, drain the water. Mash the potatoes and spread out the mash over a working surface to let it cool faster.
While the potatoes are cooking and the dough is resting, warm 20 g of butter in a pan, chop the spring onion and sauté it until tender. Set aside. Cut the smoked salmon into small bits and set aside.
Make the filling. When the potatoes have cooled to room temperature, add them to a bowl and combine with the sautéed spring onion, chopped salmon, ricotta cheese and 1/3 tsp cracked pink peppercorn. Add salt to taste.
Take a portion of the pasta dough ball and roll it out; about 1 mm thick. Place dollops of ravioli in a line allowing enough space in between according to your pastry ring size. Lightly wet the pasta around the filling, then fold pasta sheet over to cover the filling. Gently press around the dough to get rid of any air, then proceed to cut out the mezzelune ravioli with a ring or cookie cutter, lightly pressing edges to seal ravioli. Keep ready to cook ravioli on a well floured surface. Work in batches to prevent rolled-out pasta sheets from drying out too much before filling.
Set a large pot of water to the boil and add salt. Cook the ravioli in batches, about 4-5 minutes; they rise to the surface when cooked. Remove ravioli from boiling water with a spider skimmer and proceed cooking the next batch. Do not overfill the pot.
As you cook the ravioli, melt 100 g of butter over medium-high heat and let reach boiling temperature. Keep boiling until the milk proteins turn light brown from white and the butter releases a nutty smell. Remove from the heat when the particles have turned light brown; or when it has reached 125°C. Transfer to another pot to prevent overcooking.
Place cooked ravioli in a serving bowl, pour browned butter and add cracked pink pepper. Garnish with extra fresh dill and serve.