Salmon ravioli Equipment:

You'll need a pasta machine for this recipe. You need 4 small bowls--- 1 for squeezing lemon juice into--- 2 for cut vegetables--- 1 more for vegetables

1 strainer after boiling ravioli 1 wok and 1 spatula for sauce 1 Serving plate 1 knife and cutting board for cutting vegetable 1 cutting board for cutting salmon 1 juice squeezer for lemon juice 1 ravioli/circle shaper so we can shape dough

Ingredients For the filling o o 175g/1lb 5oz salmon fillet, skinned and chopped-----------------------Ji whan few fresh basil leaves, chopped---------------------------------Aayush squeeze of lemon juice ------------------------------------------------- 1 lemonJi whan 30g spinach leaves---------------------------------------------------------Ji whan Korean chilli Paste -------------------------------------------JI whan

For the Sauce salt and freshly ground black pepper ----------------------------------------School Korean chilli paste() ---------------------------------------------Ji whan 1 teaspoon ginger to taste, garlic pasta(to taste)---------------------------------------------Aayush 3 small tomatoes finally chopped--------------------------------------------Aayush 3/4 teaspoon garam masala---------------------------------------Aayush Coriander leaves--------------------------------Aayush

Onion--------------------------------------------------------------- Jiwhan Chilli sauce------------------------------------Aayush

For the ravioli dough 80 grams of dough-----------school 1 egg----Aayush A pinch of salt-School

To serve salt and black pepper, chilly-------------------------------------School Add coriander leaves.----------------------------------------Aayush

Preparation method 1. Make fresh dough out of flour, salt and egg. Mix and then need. Next let it rest for 30 minutesdo this earlier so when you start you are ready. Should do this earlier 2. Also put 2 bottles of water for boiling. Dont forget to add salt 2 minutes 3. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 6 rounds using a pastry cutter. 6 minutes 4. Divide the salmon mixture into 6 equal portions and spoon onto the centre of 6 pasta circles. Brush the edges lightly with the lemon juice. 5. Plunge the spinach into boiling salted water, remove it 30 seconds late, drain, coo l And chop finally. Then add a little bit salt and pepper to it. 6. Meanwhile, to the sauce, heat the 2 and a1/2 tablespoons of oil, one hot add ginger garlic pasta. After on minute add chopped onions. Keep stirring so it does burn and ruin taste until brown. Keep fire very light. Then add finally minced tomatoes. Then add masala, chilli powder and a little bit salt. Add a little bit water. Next Stir until ready 7. Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 6 ravioli to serve 2 per person. Save any leftover pasta for another day. 8. 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. 9. Place the salmon ravioli on top and drizzle with the dressing (the sauce). Scatter with a few torn herb leaves and coriander leaves.