How to cook salmon stuffed ravioli with spinach cream🇮🇹

Start by preparing the fillet, remove the skin.

Slice it into 1cm strips

Cut one garlic clove and add it to a pan with some olive oil

Add the salmon pieces once the garlic is lightly roasted

Add few thyme stems and sauté for a couple of minutes. Then set aside and let cool.

Once cold, throw away thyme and garlic and add the salmon to a blender cup. Add also the ricotta.

Season with nutmeg and black pepper and blend well together.

Here is the salmon creamy stuffing ready, set aside for later.

Now prepare the first part of the sauce. Add the other garlic clove to a pan or pot with a little oil

When the garlic is roasted add the boiled/frozen spinach, cook for about 10min on a low heat

Remove the garlic and place the spinach in a blender. Add some water if they dried up too much.

Puree the spinach into a cream, set aside for later

Mix the eggs and flour to make the pasta dough.

Wrap it in film and let it rest for 10-15min

Flatten it into sheets

Consider an area of 4x4cm per each raviolo and start scooping the stuffing (about 1/2 a teaspoon) at the center of each one.

Cover the first sheet with one of the same size, I find it easier to make this in little strips. Make sure the two sides that form the inside have not much flour so they will stick better.

After pressing the two sheets together gently, use a pasta cutter to cut the excess and cut them into squares. If you want there is a cutter specific for this, but I like them to be slightly different

Place the ready ones in a tray dusted with flour

All ready, it takes some time but it's very rewarding! They will take only 2-3 minutes to cook in boiling water, so make sure you prepare the sauce first.

Melt the butte in a large pan

Add the crushed walnuts

When the walnuts are browning add the wine.

Before the wine completely evaporates, add also the creamed spinach. Mix well

Drain the ravioli and add the to the pan, add some olive oil and sauté quickly to mix the pasta and sauce. If you use a spoon be careful not to break them

Plate them and shave some parmesan on top if you wish

Enjoy!