A little pasta starter, just serve one per person if having lots of courses.
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Finely process the salmon in a food processor Gradually add the egg whites, season and mix. Then rub through a fine sieve.
Place the mixture in a bowl on ice and ensure the mix is well chilled Gradually mix in the chilled cream Mix in the prawns and dill, then refrigerate.
Put the flour in a food processor and pulse in the egg yolks.
Slowly add the olive oil (the mixture should resemble crumble mix.
Turn the pasta out onto a board and work into a ball divide into 2 and refrigerate for at least 1 hour.
Roll the pasta dough out to a thickness of 2-3 mm. Use a 8-10 cm round cutter to cut circles out of 1 of the rolled pasta. Place a tablespoon of salmon mixture on the circles. Use a bigger cutter to cut circles out of the other rolled pasta.
Brush the plain pasta circles with water place on the topped pasta wet side down and seal the edges by pressing down.
Poach in simmering water for 10 minutes, drain and serve in a cream and white wine sauce. Just boil up some whipping cream and white wine.
Spoon the sauce over the ravioli and serve. You could put some saffron in the sauce, basil or even peeled, diced tomato.
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