First, prepare the dough. Sift the flour onto a pastry board and make a hole in the centre. Break the eggs and add yolk and salt. Knead the whole thing well and wrap in food wrap. Put in the fridge while you prepare the rest of the ingredients.
Heat the clarified butter in a pan and add the salmon fillet meat. Sprinkle with salt and freshly ground black pepper. Fry for about 10 - 15 minutes until the meat is cooked and breaks into small pieces. When ready, place in another dish to cool.
Prepare the roasted butter. Place a cube of butter in a pot and heat over medium heat. Once it has melted and starts to foam, stir gently. Pay attention to the changing colour of the liquid. When you see little brown dots it's time to turn off the gas and transfer the butter to another dish We don't want it to heat any longer or it might burn. Our butter should be churned, not burned. It should smell beautifully nutty. Set aside.
Crush the walnuts with your hands and roast in a dry pan. Also set aside.
Add the grated lemon zest and mascarpone cheese to the cooled salmon. Mix thoroughly and if necessary season with salt and pepper. Divide in half - add chopped chives to one mixture and chopped dill to the other. Of course, mix both mixtures thoroughly and set aside.
Take the dough out of the fridge. Roll out the dough pieces into fairly thin sheets. Spoon in portions of the filling and cover with another sheet. A crochet hook works best for joining the dough when making ravioli. Remember also to seal the ravioli so that there is no air inside with the filling.
Cook the salmon ravioli in salted boiling water for another 3 minutes after they float to the top.
Remove the cooked ravioli with a slotted spoon onto a paper towel. Place the ravioli on plates and pour over the roasted butter (you may need to heat the butter). Sprinkle walnuts on top. Serve hot./p>
Recipe by Anna Kosterna-Kaczmarek, check out the blog Czosnek w Pomidorach.