SMOKED SALMON RAVIOLI
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
CREAMY TUSCAN SALMON WITH LOBSTER RAVIOLI
Tender flaky pan seared salmon in a rich and easy creamy Tuscan sauce with Lobster Ravioli is a delicious restaurant quality recipe you're sure to love.
Provided by Norine Rogers
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat. Rinse and pat dry salmon. Season with salt, pepper, and garlic powder all over. Sear in hot pan, flesh-side down first, if using Salmon with flesh, in not bottom side down. Cook 5 minutes per side, or until flesh changes color half way up fillet. Once cooked, remove from the skillet and set aside.
- Melt butter in the same skillet. Saute garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off the bottom of the pan. (Now is the time to cook your ravioli if making with this dish)
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add Parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the salmon and cooked lobster ravioli into the pan, sprinkle with chopped parsley. Taste test sauce and adjust with salt and pepper, if needed.
Nutrition Facts : Calories 1171 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 349 milligrams cholesterol, Fat 82 grams fat, Fiber 1 grams fiber, Protein 72 grams protein, SaturatedFat 37 grams saturated fat, ServingSize 1, Sodium 868 milligrams sodium, Sugar 3 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
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.
RICOTTA AND SMOKED SALMON RAVIOLI
A creamy filling of smoked salmon and Italian Ricotta cheese make these ravioli the star of the meal. Serve them with a lemon cream sauce.
Provided by Jessica Montanelli
Categories Main Course
Time 1h30m
Number Of Ingredients 11
Steps:
- Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the ravioli.
- In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.
- Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.
- When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.
- Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes. Just enough time to make the filling.
- Finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.
- Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the others again with the plastic wrap.
- With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.
- Proceed with the same process also for the rest of the dough.
- With a teaspoon or a sac-a-poche place the filling in the center, brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.
- Cut the ravioli, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.
- Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.
- Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente).
- Meanwhile in a pan bring to simmer the cream and squeeze in it the lemon juice, season with salt and pepper.
- When the ravioli are cooked, add them to lemon cream sauce and finally add the chopped chives and parsley.
Nutrition Facts : Calories 820 kcal, Carbohydrate 82 g, Protein 35 g, Fat 37 g, SaturatedFat 20 g, Cholesterol 300 mg, Sodium 636 mg, ServingSize 1 serving
SALMON RAVIOLI
Equipment: You'll need a pasta machine for this recipe.
Provided by Angela Hartnett
Categories Main course
Yield Serves 4
Number Of Ingredients 21
Steps:
- For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon pieces, coriander, basil and a squeeze of lemon juice.
- For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper.
- For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.
- Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Brush the edges lightly with the beaten egg and place the remaining pasta circles on top.
- Press together to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days).
- Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.
- Meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach.
- To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on top and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish.
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.
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SALMON RAVIOLI WITH DILL AND LEMON | ANALIDA'S ETHNIC …
From ethnicspoon.com
5/5 (1)Total Time 50 minsCategory Main DishCalories 306 per serving
- In a skillet steam the salmon in wine and lemon juice. Add chives, dill, salt and shallots. Cook for about 5 minutes on each side. Transfer to a bowl. Discard all but 2 tablespoons of the liquid. Allow the salmon to cool, then shred. Add the 2 Tbsp of the liquid to the salmon. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.
- While the water is heating up place a small amount of filling in the center of each wonton wrapper (about 1 Tbsp).
- Using your index finger moisten the edges of the wonton wrapper with water. Form a triangle by bringing two points together in a diagonal manner.
SALMON AND RAVIOLI | BETTER HOMES & GARDENS
From bhg.com
5/5 (87)Calories 525 per serving
- 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.
HOT-SMOKED SALMON RAVIOLI WITH DILL BUTTER SAUCE RECIPE ...
From deliciousmagazine.co.uk
5/5 (3)Total Time 45 minsCategory Ricotta Cheese RecipesCalories 325 per serving
- Place the salmon fillets in a food processor and whizz with the ricotta until combined. Transfer to a bowl and stir in all the chives, half the dill and half the lemon juice. Season to taste with salt and black pepper.
- To make the dough, sift the flour and salt on a large, clean work surface. Make a well in the centre. Beat together the egg, egg yolk and oil and pour into the well. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. Add a dash of water if it’s a little dry. Form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
- Quarter the pasta dough, take 1 piece and set the rest aside, covering with a tea towel to prevent it from drying out. On a lightly floured surface, roll out the dough quarter until you have a very thin, long pasta sheet, about 45cm long and 12cm wide. Set aside, dusted with flour, while you roll out the remaining pasta to the same size.
- Lay 2 of the sheets of pasta out on the work surface. Spoon 4 heaped tablespoons of the salmon filling, at intervals, down the middle of 1 of the sheets. Brush the edges of the pasta with water and lay the second sheet on top, squeezing out any air bubbles. Press together to seal. Using a 10cm pastry cutter cut out 4 circles to create large ravioli shapes. Repeat with the other 2 sheets of pasta and filling to make 8 ravioli. (They can be made up to 1 day in advance and chilled in the fridge until you are ready to serve.)
SALMON RAVIOLI RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianCategory DinnerServings 4Total Time 35 mins
- 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.
- When ready to cook, bring 3 quarts (3 L) of water to the boil over medium-high heat. Add salt to taste. Add ravioli into boiling water. Cook for 3 minutes.
SALMON RAVIOLI CASSEROLE - RECIPES FOOD AND COOKING
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Servings 4Estimated Reading Time 50 secsCategory Seafood, PastaTotal Time 1 hr
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Servings 4Total Time 25 minsEstimated Reading Time 3 mins
- Meanwhile, cut a lemon in half lengthwise. Squeeze juice from one half into a small bowl. Slice remaining half into wedges.
- Heat a large skillet over medium heat. Add oil. Pat salmon dry, then sprinkle both sides with salt and pepper. Place salmon in skillet. Cook 6 to 8 minutes, turning halfway through, until salmon flakes and is cooked through (an instant-read thermometer inserted in the thickest part of each filet should read 145 degrees F). Transfer salmon to a plate.
RAVIOLI WITH SALMON - COOKIST.COM
From cookist.com
Servings 4Total Time 50 mins
- Collect the flour in a bowl, make a small cavity and open the eggs in the center (1). Start mixing with a fork and then continue kneading with your hands, transferring to a lightly floured work surface.
- As soon as the dough is firm and elastic (if necessary add a teaspoon of water), form a ball and place it in a bowl (2). Cover with a clean cloth and let rest for 30 minutes.
- Blanch the salmon a few minutes, drain and set aside. Collect the well-drained ricotta cheese in a bowl and add the salmon flaked with your hands (3). Then add the spinach chopped with a knife, a pinch of salt and a dash of pepper. Then mix.
- Roll half the dough into a 2-3 mm thick sheet. Then take one nut at a time of filling and place it on the sheet, taking care to leave a regular interval between one filling and another. Finally, moisten the edges of the pastry with a brush wet with water (4).
ROASTED SALMON WITH ASPARAGUS RAVIOLI - JESSICA GAVIN
From jessicagavin.com
4.5/5 (4)Total Time 30 minsCategory EntreeCalories 598 per serving
- Bring 5 quarts water and 1 tablespoon olive oil to a boil. Add ravioli and reduce heat, boil gently for 7 minutes, stir frequently. Use a slotted spoon to transfer ravioli to a colander to drain. Keep the water boiling to cook the asparagus. Drizzle cooked ravioli with a small amount of olive oil to keep from sticking together.
- Add asparagus pieces to the boiling water. Cook until tender and bright green, about 2 minutes. Drain and set aside.
WEEKNIGHT RAVIOLI WITH SPINACH, SALMON ... - ERICA'S RECIPES
From ericasrecipes.com
Reviews 14Servings 6Cuisine Easy Dinner, Easy Weeknight Recipe, SeafoodCategory Main Course
- Season the salmon with salt and pepper. Bake the salmon at 400F for 15-20 minutes or until flakes easily with a fork.
- Meanwhile, heat a large, nonstick skillet on medium heat. Add the boursin and half and half. Simmer very gently for 5-10 minutes to thicken, whisking occasionally to make the sauce smooth. Add the spinach. Season to taste with salt and pepper (I am a heavy salter).
- Add the ravioli to the boiling water and cook according to package directions. Drain and return the ravioli to the pot. Add the cheese sauce and toss gently to coat the ravioli.
SMOKED SALMON RAVIOLI WITH DILL AND POTATO • ELECTRIC BLUE ...
From electricbluefood.com
Reviews 18Category Main CourseCuisine ItalianEstimated Reading Time 8 mins
- Clean and peel the potatoes. Add them to a pot with enough water to cover them and set on medium-high heat.
- Make the pasta sheets. Combine the flour and durum semolina over a working surface, make a well in the middle and crack the 3 eggs in. Gently start incorporating the eggs and flour and start kneading when the texture of the dough allows. If using fairly small eggs, add up to 20 ml of water to make the dough come together. When the dough is ready, wrap it tightly in cling film and let it sit on the counter for 15 minutes.
- In the meantime, the potatoes should have reached boiling temperature. Lower the heat and let the potatoes cook until tender (about 10-15 minutes according to potato size). When the potatoes feel cooked through when pricked with a toothpick, drain the water. Mash the potatoes and spread out the mash over a working surface to let it cool faster.
- While the potatoes are cooking and the dough is resting, warm 20 g of butter in a pan, chop the spring onion and sauté it until tender. Set aside. Cut the smoked salmon into small bits and set aside.
ROASTED SALMON WITH ASPARAGUS RAVIOLI RECIPE | SIDECHEF
From sidechef.com
5/5 (4)Total Time 30 minsCuisine AmericanCalories 168 per serving
- Line a sheet pan with foil and lightly coat with cooking spray or Olive Oil (to taste). Evenly spread out the Salmon (1 pound), and wedges of Lemon (1) on the tray. Generously season the fillets with Kosher Salt (to taste), and Ground Black Pepper (to taste).
- Bake for 12 to 13 minutes, or until the internal temperature reaches 130 to 135 degrees F (55 to 57 degrees C). The fish should easily flake apart but not be dry.
- As the fish cooks, make the lemon pesto sauce and ravioli. In a small bowl, combine Basil Pesto (7 ounce), with Lemon Juice (2 tablespoon). Set aside.
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Servings 4Calories 242 per servingTotal Time 1 hr
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