Salmon ravioli recipe
 Equipment: You'll need a pasta machine for this recipe. 100g/3½oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned100ml/3½fl oz double cream600g/1lb 5oz salmon fillet, skinned and choppedFew fresh coriander leaves, choppedfew fresh basil leaves, choppedsqueeze of lemon juice 100g/3½oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned 100ml/3½fl oz double cream 600g/1lb 5oz salmon fillet, skinned and chopped Few fresh coriander leaves, chopped few fresh basil leaves, chopped squeeze of lemon juice 1 tbsp soy sauce4 tbsp sesame oil (not toasted sesame oil)2 tbsp balsamic vinegar2.5cm/1in piece fresh ginger, peeled and slicedsalt and freshly ground black pepper 1 tbsp soy sauce 4 tbsp sesame oil (not toasted sesame oil) 2 tbsp balsamic vinegar 2.5cm/1in piece fresh ginger, peeled and sliced salt and freshly ground black pepper 500g/1lb 1½oz fresh pasta dough1 free-range egg, beatensplash olive oil 500g/1lb 1½oz fresh pasta dough 1 free-range egg, beaten splash olive oil 1 tbsp olive oil150g/5¼oz spinach leavessalt and freshly ground black pepper1-2 sprigs fresh basil, leaves torn1 sprig fresh dill, chopped1 sprig fresh flatleaf parsley, chopped3-4 pinches micro-cresses (optional), available from some supermarkets 1 tbsp olive oil 150g/5¼oz spinach leaves salt and freshly ground black pepper 1-2 sprigs fresh basil, leaves torn 1 sprig fresh dill, chopped 1 sprig fresh flatleaf parsley, chopped 3-4 pinches micro-cresses (optional), available from some supermarkets Method For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice.For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper.For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top.Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days).Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach.To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top. Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days). Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days). Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain. Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain. Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach. Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish.