For 10 servings
500 g flour, type 0
15 egg yolks
300 g smoked salmon
300 g Debic Cream Plus Mascarpone
100 g white wine
50 g Debic Traditional Butter
200 ml Debic Cream Plus Mascarpone
20 g wasabi root
2 g salt
80 g chives
200 ml sunflower oil
150 g fresh peas
50 g peas shoots
Knead in a planetary mixer until a compact mixture is obtained, vacuum-pack it 3 times in order to compact the dough, let the dough rest at least 1 hour before preparing classic sheets.
When the filling is ready to eat the ravioli as in the traditional way.
Sauté the onions previously chopped with butter over low heat, add the salmon and brown over high heat.
Add with the white wine, let it evaporate and pour the cream plus Debic, cook for about 10 minutes and adjust salt and pepper.
Blend finely and pour in a pipping bag.
Mix all ingredients and reserve in the fridge.
Mix the chives together with the sunflower oil in the blender for 20 minutes until it is above 70 °C.
Pass through a fine sieve and store in a squeezy bottle.
Cook the pasta in the traditional way, place them onto the plate.
Garnish with wasabi mascarpone, blanched peas, pea shoots and chive oil.