Salmon ravioli with sage butter

Salmon ravioli with sage butter

Main course For 4 persons

Combi steamer, steam oven
Oven temperature: 110 °C/100 °C
Steam percentage: 100%
Tip for combi-steam oven with water tank: slide the cavity pan into the second ledge from the bottom with the closed pan in the bottom ledge
Preparation time: 45 minutes

Ingredients for 4 people

Ingredients for the dough:
– 500 g wheat flour (patent flour)
– 1 level teaspoon of salt
– 4 eggs
– 1 tablespoon of olive oil
– flour for kneading

Ingredients for the filling:
– 350 g fresh salmon fillet, in pieces

For the pesto:
– 2 shallots, finely chopped
– 1 tablespoon of lemon juice
– 1 bunch of basil, finely chopped
– 4 tablespoons of cream
– salt and pepper
– 1 tablespoon of oil

Ingredients for the sage butter:
– 60 g butter
– 5 sage leaves, finely chopped
possibly a handful of red pak choi or beet leaves


First make the dough by sifting the flour over the counter. Make a well in the center and put in the salt, eggs and olive oil. Using your fingers, from the center outward, work a little more flour into the egg/oil mixture each time until you have a ball of dough. Preheat the oven to 30°C and let the dough rest in the (combi) steam oven for 20 minutes. If you have a steamer, first wrap the dough in heat-resistant plastic wrap.

For the pesto filling, mix together all the ingredients except the salmon and season well with salt and pepper. Divide the dough into 4 equal portions and roll out each piece into a patch about 1 mm thick . Brush the dough with the pesto at even intervals and place the salmon pieces on top. Place a second dough sheet over this and cut out rounds 5 – 6 cm in diameter. Brush the edges with water and press firmly. Place the rounds on a kitchen towel lightly dusted with flour until you have made all the ravioli.

Preheat the combi-steam oven to 110 °C with 100% steam. Steam the ravioli for 8 -12 minutes (depending on the thickness of the dough) in the hole pan lightly greased with oil. If you are using a combi-steam oven with a water tank, place the cavity pan in the second ledge with the dense pan underneath.

Melt the butter and gently fry the pak choi/beet leaves and sage in it. Divide among the ravioli and serve immediately.

For more tasty recipes, check out the Gaggenau cookbook

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