Kaylee’s not always the best eater! But if Kaylee cooks dinner (no matter what it is) she will eat it! If you are going to make this recipe it will only take an hour with preparation. If you are making this with a child it will take you 2 hours, a roll of paper towels, a good sweeping and moping. But you will have a ton of fun!
3 cups all purpose flour
3/4 teaspoon salt
1 tablespoon olive oil
3-4 tablespoons water (room temp)
1lb wild caught salmon COOKED (I used a 1.5 lbs so I can make the bonus recipe for the next nights dinner)
1 tablespoon unsalted butter (room temperature)
1/3 cup whole milk ricotta cheese
1/4 cup grated parmigiana cheese
Salt and pepper I do a pinch of each)
White wine Sage butter sauce
1 stick unsalted butter cut into cubes
2 pearl onions minced
2 garlic cloves minced
1 cup white cooking wine (preferably dry but I didn’t have it on hand and used the regular white cooking wine from Goya)
3-5 sage leaves (fresh not dried)
Grated Parmesan to top the dish when served.
Black pepper (to your liking)
Coconut oil spray
Use as much asparagus as you want
Sea salt and black pepper
Let’s start cookin!
Yes my sous-chef sits on the counter.That’s “her spot”. She likes being on my level and doesn’t like standing on the chairs.
In a food processor put the flour, eggs, apolive oil, and salt. Pulse it a few times. Add a table spoon of water at a time (sometimes you will find your self making the pasta dough with 3 table spoons of water and sometimes it takes 5). Just don’t make the dough gooey and sticky you want the dough relatively dry. Add enough water to be able to roll it in a ball.
Roll out the dough so that it will fit through the pasta machine. We use the kitchen aid pasta attachment (it’s the best piece of kitchen equipment you can invest in).
Once rolled thin enough put it through the pasta machine (first on a 1 setting and work your way to a 6)
(Steven is the king of the pasta machine)
Next we cut out the circles with a metal cookie cutter (3″). I cut them and put them on a cookie sheet, cover them with a paper towel while making the filling.
To make the Salmon filling mix all the ingredients into a big bowl and with a fork mash it together (the constancy of tuna salad)
Use as much lemon zest as desired, the more you use the less fishy the salmon.
To fill your ravioli paint all the ravioli disks with water (not a lot just enough to make the dough stick together). Put a teaspoon (or as Kaylee calls it a glob) of the filling into the center of the dough disk (you might need to stretch the top disk out a little before placing it over the filling so you can make sure you seal the ravioli without any filling leaking out.
Next take a fork and press all the way around the ravioli to keep the filling in
Once you made all your raviolis (this batch makes about 36)
Put them aside to dry out a bit
Start boiling your pot of water (don’t forget to add salt)
For the sauce we put the butter in the pan and let it melt (keep the flame at a medium height) add the garlic, onions and sage) when onions and garlic become golden add the wine. I bring the sauce up to a simmer in the frying pan for about 3minutes and then put the flame to the lowest it can go for another 6-8 minutes. Add some black pepper.
Cut off the ends of the cleaned asparagus. Spray the baking dish with coconut oil, once the asparagus is in the dish spray them with oil as well. Cover in sea salt and black pepper. Put in the oven at 425 degrees F. Cook for about 25 min.
Put about 12 raviolis in the pot at a time. Wait till the ravioli surfaces to the top of the water before removing with a strainer spoon (don’t quote me on this tools name, it’s a spoon with holes). Repeat process till all are cooked.
Pour on your sauce and there you have it, salmon raviolis.
Don’t forget to clean up the mess before serving dinner!
So I cooked an extra half lb of salmon when I was cooking salmon for the filling. There should be extra filling left over. Now you have extra filling what should you do with it? Don’t throw it out make another meal out of it.
Add to the filling
The additional 1/2 lb of wild caught salmon
2 tea spoons of ricotta
1 and 1/2 cups seasoned bread crumbs
1/3 cup of all purpose flour
Mix it all up and you should have a thick mixture. Make 6 salmon burgers. Put them on a baking sheet cover in clear wrap and put in the fridge for the next day!
Cook them in the frying pan, in the oven or on the grill! How ever you like your burgers you can cook these the same way too!
Get creative, add avocado, tomatoes, onions and what ever else you want to top them with.
We topped ours with Muenster cheese, spinach and Torchbearer sauce pineapple BBQ sauce (it’s a great sauce my father and I picked up on one of our day trips to Philadelphia).
For a quick side dish we made these yummy sweet potato Gnocchi from Trader Joe’s
Hope you have as much fun making these dishes as the four of us did!