Yarra Valley Pasta is proud to be affiliated with Australia’s own Tassal Salmon, who for over
25 years have been delivering delicious, fresh and healthy Tasmanian Atlantic salmon from
the pristine waters of Tasmania. We have been producing this amazing filled ravioli for
them for over two years which was originally created exclusively for their Kew retail store
and also for select restaurant clients. The freshly hot smoked salmon combined with the
salty fried capers and lemon zest leaves a burst of fresh flavour and complimented/best
enjoyed with a crisp cool climate Pinot Grigio.
RECIPE – Serves 2
1 X 400g of Yarra Valley Pasta’s Hot Smoked Salmon Ravioli
150gm butter, unsalted
Zest & juice of one lemon
1 cup Continental parsley
1 Tbs capers (salted, baby!)
6 – 8 Cherry Tomatoes (quartered, de-seeded)
Black pepper to taste
2 Tbs Extra Virgin Olive Oil
Place cherry tomatoes on a tray, drizzled with olive oil into a pre heated oven (180 degrees)
and cook for half an hour.
Our ravioli is made then quickly snap frozen to preserve the true freshness and flavours
of the product. It must be kept frozen until it’s time to cook. Simply place ravioli into a
simmering pot of salted water and cook ravioli gently for up to 6 minutes.
In a pan, bring butter, lemon juice & zest and parsley to a sizzle. Add capers, cracked
pepper and extra virgin olive oil.
Once ravioli is cooked and drained of water, gently place and layer with caper butter sauce
and finishing off with the roasted cherry tomato quarters.