Joyce Goldstein

Ravioli Verdi al Salmone

Spinach Ravioli Filled with Salmon

Preparation info

  • Serves

    6

    (about 36 ravioli)

    • Difficulty

      Complex

Appears in

top 1000The Mediterranean Kitchen

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

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