Essential · about 2 hours, with a 30-minute dough rest · Serves 4
Salmon and ricotta sorrentinos with lemon and dill cream
Illustrative image generated with AI, not a photo of the cooked dish.
Kitchen test pending
The same root as the Signature salmon sorrentinos «Patagonia in green silk»: fresh pasta filled with salmon and ricotta, with lemon and dill. This version is the Argentine pasta-shop one, with a simple egg dough, round, puffed sorrentinos (large stuffed pasta) and a short lemon cream sauce.
The twist is to mix cooked fresh salmon with a little smoked salmon, which gives the filling depth without long cooking, and bind it with well-drained ricotta so it stays firm. The sauce is made in a few minutes with cream, lemon zest and juice, and the dill goes in at the end.
Special equipment: pasta machine or rolling pin; 7–8 cm cutter or sorrentino mold
Ingredients
Dough
- 300 g 00 flour
- 3 eggs
- 1 pinch of fine salt
Salmon and ricotta filling
- 250 g fresh salmon, skinless and boneless
- 60 g smoked salmon, chopped
- 250 g well-drained ricotta
- 30 g grated Parmesan-style cheese
- Finely grated zest of 1 lemon
- 1 tablespoon chopped dill or chives
- Fine salt and white pepper
Shaping and cooking
- Semolina or flour, for the tray
- Plenty of salted water
Lemon and dill cream
- 30 g butter
- 1 shallot, finely chopped
- 250 ml heavy cream
- Finely grated zest of 1 lemon and 20 ml of its juice
- 60 ml pasta cooking water
- 1 tablespoon chopped dill
- Fine salt and white pepper
Finishing
- Fresh dill
- Lemon zest
Method
Dough
- Kneading. Make a well with the flour and salt, put the eggs in the center and combine with a fork. Knead 8–10 minutes, to a smooth, elastic dough. Wrap in plastic film and rest 30 minutes.
Salmon and ricotta filling
- Salmon. Cook the salmon in the oven at 180 °C (355 °F) for 10–12 minutes, until opaque and flaking apart. Let it cool and flake it, checking that no bones remain.
- Mixing. Mash the ricotta until smooth and mix it with the cheese, zest, dill, salt and pepper. Fold in the cooked and smoked salmon. Taste the salt, keeping in mind the smoked salmon. It should be firm and not wet.
Shaping and cooking
- Rolling and assembly. Roll the dough to 1 mm. Put spoonfuls of filling of about 25 g on a sheet, spaced 8 cm apart, brush with water around and cover with another sheet. Press around each mound to push out the air and cut with the 7–8 cm cutter. This makes about 24 sorrentinos. Arrange them on semolina, without overlapping.
- Cooking. Cook them in plenty of salted water at a gentle boil 4–5 minutes, until the pasta is tender at the edges. Lift them out with a slotted spoon.
Lemon and dill cream
- Sauce. While they cook, melt the butter in a wide pan and cook the shallot 2 minutes, without browning. Add the cream and zest and simmer gently 3–4 minutes, until just slightly thickened. Off the heat, add the lemon juice, cooking water, dill, salt and pepper. Move the sorrentinos to the pan and toss carefully to coat.
Finishing
- At serving. Have the dill and zest ready.
The dish
Use low, hot deep plates. Divide 6 sorrentinos per plate, slightly overlapping, and spoon over the cream left in the pan, without fully covering them. Finish with a few dill sprigs and a fine grating of lemon zest. Final look: round, pale yellow, glossy sorrentinos in an ivory cream, with the green of the dill and the yellow of the lemon.
Key points
- Drain the ricotta well for a firm filling.
- Taste the filling's salt, because the smoked salmon already salts.
- Push out all the air when closing the sorrentinos.
- Add the lemon juice off the heat, so the cream does not split.
Pairing
A Sauvignon Blanc or an unoaked Patagonian Chardonnay. Without alcohol, sparkling water with lemon and dill.
Notes
- Freezer: raw sorrentinos freeze well on a tray and then in a bag, up to 1 month; cook them without thawing, 2 minutes longer.