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.
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
Place one quarter of the shallots and salmon in a food processor; process with pulses until it holds together. (You should be able to shape it into a ball in your hand.) Remove this batch to a mixing bowl and repeat with the remaining shallots and salmon. Season with nutmeg and salt and pepper to taste. (Don’t be surprised if you find the salmon is taking a good deal of salt; it seems to need it.)
Roll, fill, and cut the ravioli as directed on, using about
Heat a large pot of salted water to boiling. Pour the cream into a large saucepan and heat over medium heat until slightly thickened. Stir in the lemon zest, chives, and salt and pepper to taste. Simmer a minute or two and keep warm.
Drop the ravioli into the boiling water and simmer about 5 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Spoon the cream sauce over the ravioli and serve hot. No cheese, please.
© 1998 Joyce Goldstein. All rights reserved.