Salmon spinach ravioli

Name: Salmon spinach ravioli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Salmon fillet; 3 TABLESPOONS White wine vinegar; 2 Shallots; 350 g Baby Spinach; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 egg (size M); 50 g Ricotta cheese; 40 g Pine nuts; 1 package (500 g) Noodle dough rolled out on baking paper (cooling shelf); 1 untreated lemon; 20 g Butter or margarine; 20 g Flour; 300 ml Vegetable broth; 150 g Whipped cream; 1 Egg yolk (size M); 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Salmon fillet
3 TABLESPOONS White wine vinegar
2 Shallots
350 g Baby Spinach
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 egg (size M)
50 g Ricotta cheese
40 g Pine nuts
1 package (500 g) Noodle dough rolled out on baking paper (cooling shelf)
1 untreated lemon
20 g Butter or margarine
20 g Flour
300 ml Vegetable broth
150 g Whipped cream
1 Egg yolk (size M)
7-10 Tbsp Cling film

Directions

1
Washing fish. Bring 2 litres of water with vinegar to the boil in a pan, switch off the stove and cook the fish in it for about 7 minutes, remove and drain
2
Peel and finely dice the shallots. Sort and wash the spinach. Heat the oil in a pot and sauté the shallots. Add the spinach and let it collapse. Season with salt, pepper and nutmeg. Remove half of the spinach mixture from the pot, let it cool down a little and chop it finely. Place the second half in a bowl and chill. Crumble the salmon. Separate egg. Mix egg yolk, ricotta, chopped spinach and salmon, season with salt and pepper. Roast the pine nuts in a pan without oil, remove
3
Roll out the pasta dough. Cut out approx. 40 circles of dough (each approx. 8 cm Ø) with a dough cutter. (Form short noodles from the dough remains and chill for the next day). Whisk egg white and 2 tablespoons of water. Spread 20 dough circles thinly in portions. Place about 1 tsp. of filling in the middle of each circle. Place the rest of the dough circles on each filled circle and press together at the edges with a fork to form small grooves. Make sure that as little air as possible is trapped in the ravioli. Cover with foil and chill
4
Wash the lemon and dab dry. Finely grate the zest, halve the lemon and squeeze one half. Heat 20 g fat in a saucepan, sauté the flour in it. Deglaze with stock and 100 g cream. Add lemon peel and bring to the boil. Let the sauce simmer for about 5 minutes, stirring occasionally
5
Cook the ravioli in boiling salted water for about 4 minutes. Mix the egg yolks and the rest of the cream and stir into the hot sauce. Season to taste with salt, pepper and about 2 tbsp. lemon juice. Foam the sauce briefly with a chopping stick. Warm up the rest of the spinach. Drain the noodles and divide on plates. Garnish with lemon foam sauce and spinach and sprinkle with pine nuts