Impress your loved ones with these tasty heart shaped Salmon and Grouper Ravioli.  

You will need:

For the normal pasta dough:

Lamb Brand Plain Flour 200g

Lamb Brand Semolina 100g

Lamb Brand Salt, pinch

Egg Yolks 2

Egg 1

Olive Oil 1 tbsp

White Wine 1 tbsp

For the spinach dough:

Lamb Brand Plain Flour 200g

Lamb Brand Semolina 100g

Lamb Brand Salt, pinch

Egg Yolk 1

Egg 1

Frozen Spinach 50g, pureed

For the filling:

Lamb Brand Walnuts, chopped

Grouper 200g, chopped

Mixed Mushrooms 200g

Salmon Steak, cut into 1 cm cubes

Egg White 1

Zest of a lemon

White Breadcrumbs

Fish Stock

Garlic Cloves

Chopped Fresh Herbs

All you have to do is:

Prepare 2 separate doughs, kneading all the ingredients into 2 stiff dough’s. Allow resting. Mix the chopped grouper with the egg white, herbs, lemon zest and season well. Chop the mushrooms and cook with olive oil and a chopped clove of garlic. Reduce the fish stock to the desired consistency. Roll the pasta sheets into 1.5 mm thick with a pasta machine. Brush one colour of dough with egg, place a spoon full of grouper filling at 5 cm distance from each other, press a cube of salmon each on top. Cover with the other dough, press with the side of the palm and cut into round ravioli, thus obtaining 2 coloured ravioli. Cook the ravioli in salted boiling water, serve on the mushroom fricassee and pour over the fish stock.