Buckwheat Ravioli with Salmon, Leek and Coriander

Making ravioli with different fillings for Christmas lunch is the tradition we happily keep for many years. I always wanted to make ravioli recipe that will satisfy ingredient list in this blog. Now, that buckwheat made its way to the list, both as kernels and as a gluten free flour, I can offer my version of buckwheat ravioli, gluten, grain and dairy free. I like to make my ravioli extra large. This comes from the time when many years ago, my first gluten free pasta dough was made from gluten free commercial plain flour mix. The dough was very fragile and did not tolerate well thin rolling or bending. There was no way small in size ravioli or dumplings could be made out of that dough. Two pieces of extra large ravioli could be served as decent size entree. The size allows you to use coarsely chopped  fillings, giving more interesting texture to the dish. For fillings cooked or fresh ingredients could be used. This time I made 2 fillings: one with fresh salmon, leek, sauteed in the mixture of coconut and olive oil and fresh coriander. The second filling was made for us, using fresh prawns, leek, sauteed in butter and olive oil and fresh coriander. These particular ravioli are shown for illustration purposes.

Salmon ravioli were frozen and will be delivered as a gift.

I would also like to present photos of ravioli with many other fillings, each of them can be easily adapted for dairy free option. Those ravioli, however, are made with just gluten free flours. For those recipes see my cookingwithoutgluten blog.

I always do my Christmas cooking in stages, to reduce the load. Ravioli are made and frozen, only to be cooked for Christmas lunch. This year it was simply logistically impossible to prepare fillings, the dough and make ravioli in one go. But I also did not want to keep fresh fish even refrigerated, or freeze it twice. I made a decision to make both fillings the same day I bought them, and then to freeze them in portion size individually for each ravioli. They were kept refrigerated until the day I made the dough, used frozen fillings to make ravioli and then to be frozen as whole. Salmon filling was conveniently frozen in egg holders for our refrigerator that we do not use.

Prawns filling was frozen on baking paper and transferred to zip-lock bag.


filling with fresh salmon

  • fresh salmon fillet, skin off, chopped in small pieces
  • 1 leek, cut in semi-circles
  • pinch of fennel seeds, crushed
  • 1 table spoon olive oil
  • 1 table spoon coconut oil
  • sea salt and black pepper
  • 2 heaped tea spoons garlic and chilli (sweet and hot) preserve, homemade
  • 1 small bunch or 1/2 of large bunch of fresh coriander, finely chopped

filling with fresh prawns

  • 200g fresh prawns, chopped in small pieces
  • 1 leek, cut in semi-circles
  • 1 table spoon olive oil
  • 1 table spoon butter/coconut oil
  • sea salt and black pepper
  • 2 heaped tea spoons garlic and chilli (sweet and hot) preserve, homemade
  • 1 small bunch or 1/2 of large bunch of fresh coriander, finely chopped

buckwheat pasta dough

portion for 18-20 extra large ravioli, 7.5 cm in diameter

  • buckwheat flour 110g (if using Bio-Oz buckwheat flour), other brands I used needed 130g
  • 20g buckwheat flour for dusting when rolling the dough
  • 20g flaxseed flour
  • 2g sea salt (I used Saxa)
  • 1 egg
  • water, together with an egg make 100g



  • heat the mixture of oils in a frying pan
  • add crushed fennel seeds, if making salmon filling
  • add leek, sliced in semi-circles
  • fry 1 minute on medium heat
  • season with sea salt and black pepper
  • reduce heat to low/very low, cook until leek becomes translucent
  • let it cool down to room temperature
  • chop coriander finely
  • chop/cut fresh salmon or prawns, add garlic and chilli preserve and coriander, mix together, add sauteed leek, mix again

buckwheat dough

  • mix dry ingredients in a wide bowl
  • add egg and water mixture
  • mix wet ingredients into dry using pastry scraper
  • when the mixture is made of small wet pieces, gather the dough and knead it to even texture
  • roll the dough in one thick log/sausage

making ravioli

I make my ravioli the same way my great aunt made dumplings, the only difference – for dumplings you need one piece of rolled dough, for ravioli – two. You can use any approach to roll the dough and making ravioli.

  • divide the dough in 2-3 pieces
  • when working with the dough use gentle dusting for the working surface (through a sieve) and rolling pin
  • roll each piece of dough as a 2.5 cm thick sausage
  • cut it into 1-1.5cm pieces, depending on ravioli size you want
  • press each piece into buckwheat flour from both sides, making it more flat
  • roll each piece very thin
  • place the filling on one piece, brush the dough arong the filling with water
  • cover the filling with the second piece of the dough
  • gently cover the filling and press the dough down
  • cut the excess of the dough

  • you can make ravioli with less or more dough left on the perimeter

  • to cook ravioli boil them in salted boiling water, you do not need to defrost ravioli if they have been frozen, cooking takes 9-10 minutes from the time water comes to the boiling point again
  • sometimes I like to check one piece, before taking the rest from the pot, if the filling is being fully cooked, especially if it was frozen

For us, prawn ravioli were served with garlic and chilli preserve, warmed with generous knob of butter.

By the time you will enjoy ravioli for Christmas lunch or any other special occasion, you will long forget the work you put into it. They taste amazing. The beauty of ravioli made with gluten free flours is, that they have not only the pleasant texture, but actually the dough has the taste that compliments the filling, and is not only the shell for keeping the filling inside.

Wishing all my readers happy and enjoyable festive cooking!

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