Alaska Patties
Submitted by deeebop
Homemade pasta triangles stuffed with salmon, cream cheese, and peppers, dried for an hour, then baked in tomato soup and topped with melted cheddar: unique salmon ravioli casserole.
YIELD
4 servingsPREP
10 minCOOK
70 minREADY
80 minMake fresh pasta dough with flour, eggs, salt, and basil, roll thin, cut into squares, and fill each corner with a mixture of flaked canned salmon, cream cheese, scallions, and red bell pepper.
Fold diagonally into triangles, dry on parchment for an hour (turning once), then drop into canned tomato soup in a casserole dish.
Cover and bake at 375 degrees for 30 minutes, uncover, sprinkle with grated cheddar, and bake 10 minutes more.
Serves four with impressive homemade pasta effort that’s actually achievable.
Chef Tips
- Roll pasta very thin (2mm or use pasta maker setting 5-6) for tender triangles
- Dry filled pasta 1 hour before cooking so it holds shape and doesn’t fall apart
- Bake in soup rather than boiling for unique casserole-style presentation
Ingredients
Directions
Pre-heat oven to 375℉ (190℃), 190 C, Gas mark 5.
Drain the can of salmon.
Flake the fish. Mix with the cheese, onions and red pepper.
Set aside. Put the flour into a bowl, add the eggs, salt and basil.
Mix well to form a soft dough.
Divide into egg size pieces.
Knead until smooth.
Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings.
Cut the pasta sheets into 3cm / 1½ inch squares.
Put salmon filling onto one corner of each square then fold in half diagonally to make a triangular pattie.
Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 minutes to dry undersides.
Put the soup into a casserole dish and drop the salmon patties into it.
Cover with a lid and cook in the oven for 30 minutes.
Uncover and sprinkle with the cheese.
Continue cooking for a further 10 minutes.
Serve with salad.
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