SMOKED SALMON RAVIOLI
Salmon and pasta--what more could you want? This could be used for a romantic dinner or a dinner to impress the in-laws.
Provided by southern chef in lo
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. Pour the beaten eggs and yolks into the well and slowly pull the flour into the eggs until it is all incorporated.
- Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine.
- For the mousse, puree the smoked salmon and eggs together until smooth. Slowly add the cream, pepper, and chives.
- Assemble the raviolis on a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush egg wash on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut raviolis apart and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes.
- For the sauce: While the ravioli cooks, add to each of 8 fireproof plates 1 oz gruyere cheese and 1/8 cup cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 oz. more gruyere on top. Place this under a broiler until the cheese browns lightly.
Nutrition Facts : Calories 668.9, Fat 46.6, SaturatedFat 26.1, Cholesterol 309.9, Sodium 695.2, Carbohydrate 26.1, Fiber 0.9, Sugar 0.6, Protein 35.5
SALMON, SPINACH AND RAVIOLI
Make and share this Salmon, Spinach and Ravioli recipe from Food.com.
Provided by BakinBaby
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook ravioli according to package directions; drain.
- Squeeze juice from one half lemon, set aside, cut remaining half into small wedges.
- Rinse salmon fillets; sprinkle with salt and pepper.
- In a large skillet heat olive oil over medium heat; add salmon, cook for 6-8 minute until salmon just flakes, turning once.
- Remove salmon; add spinach to skillet, cook 1 minute or until spinach just beings to wilt, remove spinach; add lemon juice, garlic, lemon pepper and butter to hot skillet, cook and stir over medim heat until butter melts; cook and stir 1 minute more.
- Divide salmon filetts amon 4 plates, add ravioli, and spinach; pur pan juices atop; serve with lemon wedges, pass Parmesan cheese.
CRAB AND SALMON RAVIOLI
Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.
Yield 8 First-course servings or 2 main-course servings
Number Of Ingredients 22
Steps:
- Lightly sprinkle large baking sheet with flour. Bring medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool.
- Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)
- Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.
- Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.
SMOKED SALMON RAVIOLI
A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!
Provided by MC
Categories Smoked Salmon
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
- FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
- To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
- Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
- Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
- Serve the stuffed raviolis on the warm plates.
Nutrition Facts : Calories 677.8 calories, Carbohydrate 26.2 g, Cholesterol 324.4 mg, Fat 47.3 g, Fiber 0.9 g, Protein 36.3 g, SaturatedFat 26.4 g, Sodium 704.5 mg, Sugar 0.6 g
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SALMON AND RAVIOLI - BETTER HOMES & GARDENS
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- Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.
- In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more.
- Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.
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- Place cubed salmon on a flat surface. Chop it fine. Place salmon in a medium bowl and add seasoning, scallions, dill, lemon juice, and olive oil. Mix well. Cover and refrigerate.
- Sprinkle the flat surface with cornmeal. Layout 24 of wrappers on the powdered surface. Spoon equal portions of salmon mixture onto the center of each wrapper. Beat the egg yolk with the water and brush the egg mixture around each spoonful of the filling. Cover each with a second wrapper and press around the filling. Cover with a plastic wrap until ready to cook.
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