Ravioli Verdi al Salmone

Name: Ravioli Verdi al Salmone (Spinach Ravioli Filled with Salmon)
Yield: Serves 6 (about 36 ravioli)
Ingredients: 3 tablespoons minced fresh chives; 3 tablespoons grated lemon zest; 3 cups heavy cream; Spinach Pasta for 6; Salt and freshly ground pepper; 1 teaspoon freshly-grated nutmeg; 1 cup finely minced shallots; 3 tablespoons unsalted butter; 2½ pounds salmon fillets, cut into ¼ pound pieces

Spinach Ravioli Filled with Salmon

Preparation info

Serves
6
(about 36 ravioli)

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We love the taste and the look of fettuccine verde with salmon, lemon, spinach chiffonnade, and cream. All that deco pink and green! However, we thought it would be an interesting twist to combine a spinach pasta with the salmon filling and nap it with the cream, lemon zest, and chives.

Ingredients

Filling

3 tablespoons unsalted butter
1 cup finely minced shallots
2½

Pescatarian
Pasta

Method

Prepare the filling: Heat the butter in a medium skillet over medium heat. Add the shallots and cook until very tender, about 10 minutes. Meanwhile, steam the salmon on a rack over simmering water until the fish flakes easily with a fork, about 6 minutes. Let cool slightly, then flake into small pieces. There should be about 4