Ravioli Verdi al Salmone

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

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