Fred’s Salmon Stuffed Black Pasta Roll with Roasted Red Pepper Sauce

Be sure ingredients fo the filling are well chilled before preparing and do not let pasta dry very long before rolling.  Vary this technique with any color pasta and a favorite filling.  




6 Red Sweet Peppers roasted and peeled

4 cups heavy whipping cream


Cayenne Pepper

In a saucepan, combine peppers and the 4 cups cream over medium heat and cook until the cream is reduced by 1/2 ( 10-15 minutes).  Transfer to a food porcessor or blender and puree until smooth.  Season to taste with salt and pepper.  Set aside.  Reheat just before serving.

Salmon Filling

10 oz fresh salmon filet


fresh ground white pepper

2 eggs

1 cup plus 2 tbsp heavy whipping cream

Puree salmon in a food processor or blender until as smooth as possible.  Add salt and pepper to taste and add the eggs.  Blend until well mixed.  With the motor running slowly, add the 1 cup plus 2 tbsp cream and puree until very smooth. 


Two take out fresh, homemade pasta sheets (Squid ink pasta sheets for black pasta)


With a sharpe knife, trim th edges of the pasta straight.  Evenly spread the filling over each pasta sheet, tapering off towards the edges.  Starting on a lon side, roll up each pasta sheet jelly roll fashion.  Wrap in a double layer of cheese cloth or handiwipes and tie the cotton string in several places.  In a wide pan, bring to a simmer enough water to cover pasta rolls.  Add the rolls and simmer for 20 minutes.  Transfer  the rolls to a wire rack set over a tray to drain and rest for 10 minutes.  Unwrap the handiwipe or cheese cloth and cut into 1 ‘ slices.  Rine knife between each cut to prevent pasta color from bleeding into filling.

To serve, spoon apool of reheated sauce onto each preheated plate.  Top with two slices of pasta roll and garnish with sweet red pepper and caviar.  Serve immediately.

Serves 8 people as a pasta course or 4 as a main course.


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