Salmon spinach ravioli
Ravioli, in particular jumbo ones, are one of my favorite dish, both to eat and prepare. Or may be I just enjoy making them because I enjoy eating them so much!!!
This time I made spinach and salmon ravioli, a king of classic I guess, but so very delicious!
The pasta is always the same for two as a whole meal: 100g of semolina or manitoba, 1 egg, 2tbs of olive oil, a bit of salt. For the filling I used 1 filet of fresh salmon and a bouquet of fresh spinach. In a small pan with 1cm of water I add the salmon and the washed spinach. I cook first under cover, then I dry the mixture at low heat after squeezing it into rough purée, add some black pepper. Once it is dry enough I put it too cool down. Roll the dough and male the ravioli. Finally just boil them and serve with cream, butter or olive oil, as you like!