Pasta fresca al salmon affumicato – here made with ravioli al funghi porcini (mushroom). It can be made with any fresh pasta, such as Tagliolini (long, thin cylindrical pasta).
1- Cut the smoked salmon (100 gr for 300 gr of fresh pasta) in small strips and place flat on a plate. Sprinkle with the juice of half a lemon.
2- Bring water to a boil and cook the fresh pasta for 3 to 5 minutes, depending on its thickness. Do not put salt in the water since it will be served with smoked salmon.
3- In a large bowl, place the pasta, the smoked salmon and three large spoons of fresh ricotta cheese. Mix gently.
– Serve with an arugula salad topped with extra virgin olive oil and lemon juice.