Smoked salmon ravioli

The recipe I made for the Sale & Pepe Tasting Team.

Preparation steps

Stuffing: Boil the potatoes in their skins, peel them and mash them. Fry the chopped onion in a pan on butter, add it to the potatoes, add the chopped salmon and salt.
Dough: Knead a smooth dough from all the ingredients, wrap it in a cloth and let it stand for about 15 minutes.
Roll out the dough into thin sheets, cut into strips about 10 cm wide. Arrange the filling in half strips in piles well spaced apart. Cover each strip of dough with the remaining strips without filling. Press the edges to stick, then chop the ravioli with a star biscuit mold. If you have a paste making machine, use it, because everything will go much faster. (Picture)
Sauce: Melt the butter to get a little color, then add lightly beaten peppercorns and chopped dill.
Put ravioli to cook in a lot of boiling salted water, drain them gently and season with sauce immediately.

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