Salmon and spinach ravioli in creamy sauce recipe

Salmon and Spinach Ravioli in Creamy Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This flavorful recipe for salmon and spinach ravioli in creamy sauce is a delightful combination of fresh ingredients and rich flavors. The tender salmon and vibrant spinach-filled ravioli are perfectly complemented by the creamy sauce, creating a satisfying and indulgent dish. With its blend of seafood, greens, and velvety sauce, this recipe is sure to impress both dinner guests and family members alike.

Keywords: salmon, spinach ravioli, creamy sauce, seafood, indulgent.

salmon and spinach ravioli in creamy sauce recipe details

Salmon and spinach ravioli in creamy sauce recipe, recipe Rating: 4.9
Number of votes:128 

Ingredients

3 tbsp	white wine vinegar
150 g	salmon fillet
2	shallots, chopped
1 tsp	oil
350 g	baby spinach
	salt and pepper
	nutmeg
1	egg
1	egg yolk
50 g	ricotta
40 g	pine nuts, roasted
500 g	pasta dough (s. recipe in the database)
1	lemon, juice and zest
20 g	butter
20 g	flour
300 ml	vegetable stock
150 g	single cream
200 ml	water

Instructions

In a saucepan, combine vinegar and water and bring to a boil. Switch off the heat, add the fish and poach for 7 minutes.

In another saucepan, heat the oil and sauté the shallots until lucent. Add the spinach and cook stirring until wilted. Season with salt, pepper and nutmeg. Chop half of the spinach. Set aside the other spinach.

Pull apart the salmon. Separate the egg. Mix one egg yolk with ricotta, chopped spinach and the salmon. Season with salt and pepper.

Roll out the dough and cut out 40 rounds. Mix the egg white with 2 tablespoons of water. Brush 20 rounds with the egg white. Spoon a small heap of the spinach and salmon mixture into the middle of each round. Cover with the remaining rounds and press together the edges firmly. Cook the pasta in salted water for 5 minutes.

In a saucepan, heat the butter and stir in the flour. Cook stirring for 1-2 minutes. Whisk in the stock, 100 ml of the cream and half a teaspoon of lemon zest. Simmer for 5 minutes, then take the pan from heat. Mix the remaining egg yolk with the remaining cream and stir the mixture into the sauce. Season to taste with salt, pepper and lemon juice. Stir in the remaining spinach.

Drain the pasta and combine the pasta with the sauce. Ladle onto warmed plates and serve sprinkled with pine nuts.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a