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Dillisk ravioli of Irish smoked salmon and goat’s cheese with watercress pesto
Serves 6 Starters and mains
Ingredients
- 1 quantity fresh dillisk pasta
- 150g soft goat’s cheese
- 150g smoked salmon, cut into small pieces
- 110g fresh watercress
- 150ml extra virgin olive oil
- 25g pine nuts, toasted
- 2 garlic cloves, peeled
- 50g parmesan cheese, grated
For the watercress pesto:
- 110g fresh watercress
- 10g parmesan cheese, grated
Method
Cut the dillisk pasta into strips about 10cm wide and place teaspoonfuls of goat’s cheese at 7.5cm intervals down each strip. Season the smoked salmon with salt and pepper and place a teaspoonful of it on top of each piece of cheese. Fold the pasta over the filling and press down around it to seal it in. Cut out the pasta parcels with a sharp knife and crimp the edges with a fork to ensure that the filling doesn’t ooze out during cooking.Put a large saucepan of salted water over a high heat and bring to the boil. Drop in the ravioli and cook for 5 minutes.
While the pasta is cooking, make the watercress pesto. Put the watercress, olive oil, pine nuts, garlic and grated parmesan cheese in a food processor and blend for a couple of minutes. Drain the ravioli thoroughly and return it to the saucepan. Pour the watercress pesto into the pan and toss gently. Season with pepper and serve.
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