Salmon and Basil Ravioli

Name: Salmon and Basil Ravioli
Yield: Makes 48 Ravioli 8 First-Course Servings or 4 Main-Course Servings
Ingredients: ½ pound cold unsalted butter; 2 shallots, chopped fine; 2 small cloves garlic, chopped fine, and crushed to a paste with the side of a chefs’ knife; 1 tablespoon salt (less if you’re using hot-smoked or grilled salmon that has been brined or seasoned—if the filling is made with cooked salmon, just salt to taste; if it’s made with raw salmon, make a sample ravioli before tasting); leaves from 1 large bunch basil, about 60, washed and dried; 2 tablespoons olive oil; 1 tablespoon fresh marjoram leaves, chopped at the last minute, or 8 fresh whole sage leaves (optional); 1 recipe fresh pasta or 48 thin round wonton wrappers (about 1 package); 4 cups flavorful chicken broth; 1 teaspoon freshly ground black pepper; 1 pound raw (previously frozen), hot-smoked, or grilled salmon

Preparation info

Makes 48 Ravioli
8
First-Course Servings

Difficulty
Medium

Appears in

Simply Salmon

By James Peterson

Published 2001

About

This recipe can be changed by substituting different herbs, or using fresh bread crumbs and olive oil instead of butter, but regardless of how you modify the recipe, remember that the salmon should be chopped fine, but not to the consistency of a puree or it will feel pasty and dry in your mouth. The filling for these ravioli can be made with raw salmon or salmon cooked earlier in the day you plan to serve them, or several weeks ahead of time and frozen. You can also make the uncooked ravio