Pork and Salmon Ravioli with Pea Velouté Recipe from Winteringham Fields

Colin McGurran, Head Chef and Owner of Winteringham Fields in North Lincolnshire, shares the secrets of one of his favourite recipes: Pork and salmon ravioli with pea velouté, to try at home.

“To me this dish sings harmony in its flavours: freshly juiced peas accompanied with smoked salmon and the richness from the pork works a treat. Freshness of ingredients is the key to this dish and the skill of making the pasta makes it all more rewarding.”

Alternatively, you are invited to dine at Winteringham Fields as a Luxury Restaurant Club member and enjoy a complimentary glass of champagne when dining – download the free app here and see Club details.

Recipe: Pork and salmon ravioli with pea velouté

Serves 4.

Ingredients:

For the pork & salmon mix

500g pork thin (cooked and fatty)

250g smoked salmon

20ml pork or chicken stock

Pinch of salt

Pinch of pepper

For the pasta

1 whole egg

9 egg yolks

500g type of OO flour

25ml olive oil

40ml water

 For the pea velouté

1 bag of frozen peas

Small bunch of mint

Pinch salt

For the shelled peas

1 bag of frozen peas

 For the pea powder

300g pea shells

3g mint leaves

For the smoked salmon oil

1 side smoked salmon skin

400ml vegetable oil

2 garlic cloves

Method: 

For the pork & salmon mix

1. Chop the pork and smoked salmon roughly but fairly fine, and mix together in a bowl.
2. Heat up the stock, pour into mix and combine well.
3. Add salt and pepper to taste.
4. Weigh into 18g portions and roll into a ball shape (tight and compact).
5. Place in the fridge to firm up.

 For the pasta

1. Place the flour in a bowl and make a well in the centre.
2. Slowly add the whole egg and yolks and mix together, incorporating a little at a time.
3. Add the olive oil and water in next and keep going to after 39 seconds.
4. Take out and knead until it is fully combined and smooth. Place in the fridge wrapped up to relax.
5. Roll out on the pasta machine to number 1 (slowly going down from 10). When at number 1 go through twice, or use a rolling pin and roll out as thinly as possible.
6. Cut out 7.5cm pieces and brush with a little bit of water to help two pieces stick.
7. Place the pork and salmon ball into the middle of one disc and cover with another piece.
8. Push round to form ravioli shape.

For the pea velouté

1. Defrost the peas and shell into a tray over ice.
2. Save the pea shells for later.
3. Place shelled peas in the fridge until ready.

 For the pea powder

1. Dry the pea shells and mint leaves in a dehydrator, or place in a very hot oven until completely dried out.
2. Blitz in a blender on a high setting to form the powder.
3. Scrape through a chinois to remove any large bits.

 For the pea powder

1. Trim up the salmon skin into small pieces, put in a pan and cover with the oil.
2. Crush the garlic cloves and add to the pan.
3. Put on a very low heat to infuse everything for a couple of hours, then pass through the chinois.

Winteringham Fields, 1 Silver Street, Winteringham, North Lincolnshire DN15 9ND  Telephone: 01724 733096

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