Salmon and Cheese Ravioli with Tom Yum Sauce

This dish has it all – nice and spicy, cheesy and creamy. We took a bite and it took us to Tom Yum heaven Try it out and let us know if you feel the same!​

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Recipes - Salmon and Cheese Ravioli with Tom Yum Sauce


Pasta Dough:

  • 500g Double zero 00 flour (Excess plain flour for dusting)
  • 2 egg yolks
  • 3 whole eggs
  • 1 pinch of turmeric powder
  • 2 tablespoon of water

Filling and Sauce:

  • 32 cubes of The Laughing Cow Belcube Plain
  • 2 tablespoon go fish sauce
  • 10g of fresh galangal
  • 5g of fresh kaffir lime leaves
  • 1 stalk of fresh lemon grass
  • 1 large red chilli, de-seeded
  • 1 large green chilli, de-seeded
  • 5g fresh Thai basil leaves
  • 10g tomyum paste
  • 100ml whipping cream
  • 50ml coconut cream
  • Salt and pepper (to taste)
  • 1 tablespoon of chopped parsley
  • 1 lime, zested

Filling and sauce:

  • 100g of prawns, minced
  • 100g of squids, minced
  • 300g of fresh salmon, minced
  • 6 shallots
  •  4 garlic
  • 2 bird’s eye chillies, chopped
  • 2 tablespoon of butter

Featured Product for this recipe :

The Laughing Cow Belcube Plain

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  1. Attached the hook whisk to the machine and the bowl add the beaten eggs  
  2. On the machine to a setting of 4 and gradually add the double O flour with the turmeric powder mixed in the flour and add into the mixing bowl gradually
  3. Adjust with drips of water 
  4. Once a crumbly texture is formed, increase speed till 5 for a while(30 Sec) to combine and remove dough to knead and set aside in the fridge with plastic wrap for about 2 hours  
  5. Prepare the filling by adding the blended prawns, Squid and Salmon with 2 table spoons of Shallots, 1 table spoon of garlic, fish sauce, bird eye chilli, basil and Season with salt and pepper 
  6. When ready to cook, remove dough from fridge and work through a pasta machine often dusting with excess flour to prevent sticking 
  7. Prepare a boiling pot of water with salt to blanch the Ravioli   
  8. Place lumps of the filling and a piece of cheese on the pasta sheets leaving some spacing between to desired size. Brush water over the sheets and seal them tightly 
  9. Use the back of the ring mould to shape the ravioli and dust with flour to prevent sticking 
  10. In a lightly heated Non-Stick Pan, add in butter and fry Lime leaves, Galangal pieces and Lemon Grass for about 2 minutes then add remaining Garlic, Shallots and chilli slices and fry till soft for about 2-3 minutes 
  11. Add in Tom Yum Paste and fry for about 1 minute then pour in the cream and simmer for about 5 minutes 
  12. While Simmering Boil the Ravioli for about 2-4 minutes depending on size made 
  13.   Add in some water from the pasta(3 tbl spoon) if needed to make the sauce a little more runny and add in the ravioli when cooked, straining the water away     
  14. Season with salt and Pepper to taste 
  15. Garnish Parsley, Lime zest and juice 

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