Salmon and spinach ravioli
Instructions
Prepare the dough, working along the flour, the eggs and a pinch of salt.
Let the dough rest for 30 minutes, wrapped by plastic wrap and, meanwhile, start the stuffing: passed to the mixer the piece of salmon without skin and bones and the spinach and mix the proceeds with robiola cheese, 50 g of cream, a pinch of salt and pepper.
Roll the dough into thin sheets and prepare ravioli squares of side 6 cm.
Cook al dente and toss with the remaining cream, made warm and drizzled with salt, pepper and chopped dill or parsley.
Ingredients and dosing for 6 persons
- For the dough:
- 200 g of flour
- 2 eggs
- Salt
- For the filling and sauce:
- 450 g of cream
- 200 g of fresh salmon (slices from 200 g)
- 200 g of spinach boiled and drained
- 200 g of robiola cheese
- Dill
- Salt
- Pepper