Salmon And Spinach Ravioli - cooking recipe

Ingredients

150 g salmon fillets
1 tsp vegetable oil
2 None shallots, peeled and finely chopped
350 g baby spinach leaves
1/4 tsp grated nutmeg
50 g ricotta cheese
2 medium egg yolks
500 g freshly made pasta dough
1 medium egg white
20 g butter
20 g plain flour
300 ml vegetable stock
150 ml double cream
1 None lemon, zest and 2 tbsp juice
40 g pine nuts, toasted

Preparation

Place salmon in a shallow saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 5-6 mins, until just cooked. Drain then finely chop, discarding skin and bones. Set aside.
Heat oil in a frying pan. Saute shallots for 5 mins. Add spinach and cook gently until wilted. Add nutmeg and season. Let cool. Finely chop 1/2 then combine with salmon, ricotta and 1 egg yolk. Season. Transfer remaining spinach to a bowl, cover and chill until required.
Cut out 40 - 3 inch discs of dough. Whisk together egg white and 2 tbsp water. Brush over 20 discs then place 1 tsp salmon and spinach filling in the center of each. Cover with remaining discs and press edges together to seal, removing air pockets. Crimp edges with a fork, cover and chill for 30 mins.
Melt butter in a pan. Add flour and cook for 1 min. Gradually whisk in stock and 1/2 cup cream. Add lemon zest and simmer for 5 mins, stirring. Remove from heat and whisk in remaining egg yolk, cream and lemon juice. Season. Add remaining spinach and stir until heated through.
Cook ravioli in lightly salted water for 4 mins. Drain then distribute between 4 serving plates. Spoon spinach sauce over top and sprinkle with toasted pine nuts.