The oldest historical mention of ravioli appears in the 15th century in a letter from a merchant in Prato. They were usually served on Fridays, at religious ceremonies. The most curious thing is that there is also a national ravioli day in the mother country, Italy, on March 20th. The word ravioli derives from the Italian "to wrap".
Ingredients:
For the dough:
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400g 00 flour
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1/2 salt
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4 eggs
For the filling:
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500g salmon fillet
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olive oil
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2 tablespoons ricotta
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green onion
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parsley
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grated zest of one lemon
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sea salt and pepper
For the sauce:
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400 ml cream
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1 jar of caviar
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sea salt and pepper
For preparing the dough, you can use a pasta maker:
And to quickly create perfect ravioli shapes, use one of the Kitchen Craft molds:
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