Ingredients
Filling for Ravioli (Agnelotti)
- 40 g Parmesan cheese, cubed
- 30 g Spanish onion
- 30 g extra virgin olive oil
- 200 g Salmon
- 125 g Philadelphia cream cheese, cut into pieces
- 1 tbsp capers
- 2 cherry tomatoes
- 1 egg
- 1 tbsp Amaretto or Frangelico liqueur
- pinch Salt & Black Pepper
Pasta dough
- 200 g plain flour, plus extra for dusting
- 2 eggs
- 1 tbsp Extra Virgin Olive
Butter Sage Sauce with cherry tomatoes
- 1 Leek quartered
- 1 clove garlic
- 200 g Butter
- 30 g extra virgin olive oil
- 5 g fresh sage leaves, (more if you want)
- 1 --- punnet cherry tomatoes
- 60 mls White Wine
- 1 punnet cherry tomatoes
- 5 pieces Dill
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preparation
1 Place Parmesan cheese into mixing bowl and grate
10 sec/speed 10
transfer into a bowl and set aside. (no need to clean bowl)
2 Place Spanish onion into mixing bowl and chop
3 sec/speed 5.Scrape down sides of mixing bowl with
spatula.
3 Add oil and sauté 3 min/120c/speed 1
4 Add salmon, cream cheese, capers, tomatoes, egg, amaretto
salt & pepper Mix 10 sec/speed 5 (repeat process if not
smooth)
Preparation
1 Place plain flour eggs and oil into mixing bowl and knead
2min/.
"Dough mode" Wrap dough in ThermoMat or plastic wrap then allow to rest
for 15minutes.
2 Place dough on Thermomat or floured work surface and roll
out into thin (2-3 mm) or use pasta machine. If sticking
sprinkle extra flour onto pasta.
Cut dough into desired shape (quickly as the pasta will dry
out), I used cookie cutters 6 cm.
3 Place a teaspoon of Salmon mixture in the centre,
Brush edges with water and place another circle dough over
the top gently press together & try get all the air out.
Allow pasta to dry on a lightly floured tray until ready touse.
4 Working in batches, place Agnelotti into large pot of boiling
salted water and cook 3-5 mins. Remove, drain then place in
ThermoServer.
5 Pour Butter sage sauce over the Agnelotti.
6 Sprinkle reserved Parmesan cheese, then allow to rest 5
minutes prior to serving. Serve as desired. YUM!!!
1 Place garlic, and sage chop for 3 sec speed 7
Add leek chop 2 sec speed 7
2 Add butter and extra virgin olive oil and sauté
3 min/120c/speed 1
3 Add white wine, dill and sauté
2 min/varoma/reverse/speed 1.5
4 Add Cherry tomatoes saute
2 min/varoma/reverse/speed 1.5
(Increase time if desired)
Filling for Ravioli (Agnelotti)
Pasta Dough for Ravioli (Agnelotti)
Butter Sage Sauce with Cherry tomatoes
Tip
Use ThermoMat
Can freeze ravioli (Agnelotti) for later use
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments