Half-moon Pasta with Salmon and Chives

Name: Half-moon Pasta with Salmon and Chives
Prep time: 60 min
Cook time: 6 min
Total time: 66 min
Yield: 4
Ingredients: Fresh-Pasta 0.9 lb; Cow's milk ricotta cheese 1.6 cups; Smoked Salmon 10.6 oz; Chives 2 spoonfuls; Fine salt to taste; Black pepper to taste; Butter ½ cup; Chives 2 spoonfuls

747

Calories per serving

Energy Kcal 747
Carbohydrates g 70.2
of which sugars g 6.1
Protein g 36.8
Fats g 35.4
of which saturated fat g 19.67
Fiber g 2.2
Cholesterol mg 139
Sodium mg 1887

Difficulty: Average
Prep time: 60 min
Cook time: 6 min
Serving: 4 persone
Cost: Average
Note + 30 minutes resting time for the egg pasta

PRESENTATION

The half-moon pasta with salmon and chives is a first course with a very delicate taste, yet at the same time, it forms a very tasty and substantial dish due to the presence of fresh egg dough and the filling of ricotta and smoked salmon.

The preparation of the half-moon pasta is somewhat laborious but essentially simple and not excessively long; if you are planning to prepare a fish-based first course, different from the usual, it will be worth making these half-moon pasta with salmon and chives: success is guaranteed!

INGREDIENTS

747

Calories per serving

Fresh-Pasta 0.9 lb (400 g)

Ingredients for the Filling: Cow's milk ricotta cheese 1.6 cups (400 g); Smoked Salmon 10.6 oz (300 g); Chives 2 spoonfuls; Fine salt to taste; Black pepper to taste

Ingredients for the Dressing: Butter ½ cup (100 g); Chives 2 spoonfuls

Preparation

How to prepare Half-moon Pasta with Salmon and Chives

Prepare the egg pasta according to our recipe (click here).
Finely chop the salmon with a knife, place it in a bowl and add the ricotta, 2 tablespoons of chopped chives, and a bit of freshly ground pepper;
mix well, taste, and if necessary, adjust with salt.

Take the egg pasta and roll it out by hand or with a pasta machine to form a sheet as thin as possible; with the help of a round cutter, cut out discs with a diameter of at least 2 inches.

Place a bit of filling on each disc, then fold it over itself to form a half-moon, pressing the edges slightly to seal them; if the pasta does not adhere well, with the help of a small brush, moisten the edges with some water.

Cook the half-moon pasta in a pot with plenty of salted water for 6-7 minutes; in the meantime, melt the butter in a pan.
Drain the half-moons, dress them with the melted butter, and sprinkle with chopped chives.
Serve the half-moon pasta with salmon hot.