Smoked Salmon Ravioli In Sage Bourbon Sauce

For those who don't mind taking the time in the kitchen and cook your food in many steps, I promise you will enjoy every bite you have.

I'm kind of limit my food away from gluten and egg due to my husband's allergic to it, but I do miss to eat some pasta so I took my chance to serve with some amazing protein filling. The smoked salmon brings some hickory wood authentic taste and the bourbon sauce finished the ravioli with an awesome smoothness to it.

My last word, just try it guys!

My own original recipe.
Prep Time: 30 minutes / Cook Time: 15 to 20 minutes

Ingredients:

For Filling:

1 cup of roughly shredded hot smoked salmon
1/4 cup grated calabrian pecorino cheese
1/8 cup of grated parmigiano reggiano or parmesan cheese
2 tbsp artichoke pesto or plain yogurt
Salt

For Dough:

1 cup of all purpose flour plus dusting
2 yolks (one yolk to sealed the edge of ravioli)
1 tbsp olive oil
1/4 cup of water
Salt

For sauce:

2 tbsp butter
2 tbsp bourbon
1 tbsp all purpose flour
2 tbsp parmesan cheese
6 to 7 Sage leaves
Some lemon zest
1/4 cup chicken broth (or more, depending on how thick you want your sauce is)
Salt and pepper

Method:

In a bowl, mix the ingredients for the dough. Kneed it until it's smooth and let it rest for 10 to 15 minutes.

Mix also the filling ingredients, and set a side.

In a big cutting board or counter top, roll two layers of the dough as thin as possible and scoop the filling by using a teaspoon measurement then place it on one layer (already brushed with the yolk) of the dough 1 1/2 inch of each other.

Cover with the other layer and seal the edge by pressing each side with your thumb, cut and keep it covered.

Heat two tbsp of butter, fry the sage leaves and set aside. Turn down the heat, just like making roux, add the flour and keep stirring it until it's really smooth. Add the bourbon and keep stirring, then slowly add the chicken broth, salt and pepper. Turn off the heat when the sauce is thicken and stir in the parmesan cheese.

Bring to boil the ravioli with some olive oil and a pinch of salt, cook until it's cooked but still firm when you bite. Mix the cooked ravioli with the bourbon sauce along with the fried sage.

Serve with some sprinkles parmesan cheese.

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