Hot Smoked Salmon and Mara Kombu Ravioli
Fishboxer
Barbora Stiess from
The Devilled Egg
Nourish body and soul with Mara’s award-winning range of nutritious and delicious seaweed flakes, sustainably hand harvested from the wild, pure waters around Scotland. Mara’s award-winning shake-on seaweed offers essential everyday nutrition because it’s rich in iodine, high in fibre and full of essential minerals. Mara Seaweed also adds the ‘fifth taste’, umami, which enhances flavour to make your food tastier.
Ingredients
Pasta
- 200g flour
- 1 tsp olive oil
- 2 eggs
- 1 tsp ground Mara Seaweed Kombu
Ravioli Filling
- 240g hot smoked salmon (flaked)
- 1 tsp white miso paste
- 1 tsp sesame seeds
- 4 spring onions (chopped)
- Salt and pepper
Broth
- 3 tsp miso paste
- 400ml hot water
- Zest of 1 lime
- 100g edamame beans (steamed)
- 6 broccoli florets (steamed)
- 1 tbsp truffle oil
Method
- To make the pasta, pop the flour and seaweed into an electric mixer.
- Add the eggs and oil in whilst the motor is running.
- The mixture should resemble couscous and should come together easily. It should feel tacky, not sticky.
- Allow the mixture to rest for at least 20 minutes.
- Roll the pasta as thinly as you can, cut into desired shapes and leave to dry out for 2 minutes.
- To make the ravioli filling, combine all of the filling ingredients and season to taste.
- Spoon roughly 1 teaspoon of the filling into the centre of the ravioli shapes, then fold over and pinch closed.
- Boil in salted water for 2 minutes and drain.
- To make the broth, dissolve the miso paste in the water and add the vegetables, lime zest and truffle oil.
- Spoon the broth over the ravioli before serving.
- To finish the dish off, sprinkle with more seaweed (Mara Seaweed Shony works very well) and serve.
