Salmon and Mara Kombu Ravioli

Salmon and Mara Kombu Ravioli
Fishboxer Barbora Stiess from The Devilled Egg


For the pasta:

200g flour 

1 teaspoon of olive oil

2 eggs

1 teaspoon of ground Kombu


For the ravioli filling:

200g hot smoked salmon flakes

1 teaspoon of white miso paste

1 teaspoon of sesame seeds

4 chopped spring onions and season to taste


For the broth:

3 tsp miso paste

400ml water

Lime zest

edamame beans

steamed broccoli

grated truffle


To make the pasta use an electric mixer- just pop the flour and seaweed into the mixer and pour the eggs and oil in whilst the motor is running. 

The mixture should resemble cous cous and should come together easily. 

The mixture should also be tacky, not sticky and rest for at least 20 minutes.

Roll as thin as you can and cut into desired shapes and leave to dry out for 2 minutes.

To make the ravioli filling combine all of the filling ingredients and season to taste. Spoon roughly 1 tsp of mixture into the centre of the ravioli shapes then fold over and pinch closed.

Boil in salted water for 2 minutes, drain.

To make the broth dissolve the miso paste in hot water, add the vegetables, lime zest and truffle. Spoon over pasta before serving.

To finish the dish off, sprinkle with more seaweed (Shony works very well) and serve!


Mara Seaweed-

"Nourish Body and Soul with Mara’s award-winning range of nutritious and delicious seaweed flakes, sustainably hand harvested from the wild, pure waters around Scotland. Mara’s award-winning shake-on seaweed offers essential everyday nutrition because it’s rich in iodine, high in fibre and full of essential minerals. Mara Seaweed also adds the ‘fifth taste,’ umami, which enhances flavour to make your food tastier. Try it as a great complement to fish."

Sourced naturally from Scottish waters, we are big fans of Mara Seaweed! 

Check out their site- Mara Seaweed


Recipe from The Devilled Egg blog