Recipe Of The Month Ricotta Ravioli With Smoked Salmon

80 gms ricotta-filled ravioli (white and green pasta)
20 gms butter
1 tblsp green peppercorns
4 capers (chopped)
10 gms fresh shallots or spring onions (sliced)
20 gms smoked salmon (sliced thin)
40 mls cream
10 gms fresh parmesan
10 mls Napolitana Sauce
Salt and pepper

Napolitana Sauce:
1 tblsp olive oil
1 clove garlic (crushed)
1 small bunch fresh basil
1 small can peeled Italian tomatoes
Salt and pepper

Put olive oil in small pot, sauté garlic, basil and add sliced tomatoes. Season to taste. Put lid on pot and simmer for one hour or until sauce has thickened.

Half cook the ravioli in boiling water. Place in a pan the butter, green
peppercorns, capers, shallots and smoked salmon. Add salt and pepper to taste.

Sauté together for a few minutes.

Add cream and reduce sauce on medium heat, taking care not to boil. Add parmesan cheese at the end to thicken sauce further.

Reheat the ravioli in boiling water. Add the pasta to the sauce and toss in the pan. Serve and garnish with basil leaves and a tablespoon of Napolitana sauce. (SERVES 1)

Recipe from A Taste Of The Whitsundays by Warren Gamack, Colin Bartley, and Alex Bortoli

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