Wild Alaska Salmon & Spinach Ricotta Ravioli in Sage-Butter Sauce
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: Serves 2
- Yield: 2 servings
Ingredients
For the Filling:
- ½ cup wild Alaska salmon, diced
- ½ cup ricotta
- 1 cup baby spinach
- 1 small onion, diced
- Salt, pepper, and sweet paprika to taste
For the Ravioli Dough:
- 1½ cups all-purpose flour
- 2 eggs
- 2 tablespoons olive oil
- ½ teaspoon salt
For the Sage-Butter Sauce:
- ¼ cup butter
- 6 sage leaves
- Zest of 1 organic lemon
- Optional: A handful of walnuts, chopped
- Optional: Parmesan cheese to serve
Preparation
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Step 1 For the Dough:
Knead all ingredients by hand for about 5-10 minutes until smooth. Wrap in plastic wrap or beeswax cloth and refrigerate for 30-60 minutes.
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Step 2 For the Filling:
Sauté the onion in olive oil until translucent. Add the diced salmon and cook until done. Stir in the spinach and cook until wilted. Remove from heat and cool. Mix in the ricotta, seasoning with salt, pepper, and paprika.
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Step 3 To Assemble the Ravioli:
Roll the dough thinly on a floured surface. Cut the dough in half. Place teaspoon-sized portions of the filling on one half. Lay the other half of the dough over, and use a ravioli cutter or knife to form the ravioli. Seal the edges with a fork, if necessary. Boil salted water, then cook the ravioli until they float to the top. Drain.
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Step 4 For the Sage-Butter Sauce:
Melt butter in a pan, then sauté the sage, lemon zest, and walnuts briefly. Add the drained ravioli, sauté until golden brown. Serve with a sprinkle of Parmesan.
