Open ravioli spinach with salmon

2_03114 OPEN RAVIOLI SPINACH with SALMON INGREDIENTS for 4 PEOPLE 300 g 400 g salmon with spinach, a dl milk, 50 g of margarine, 1/2 of small bunch of dill.

For the dough: 100 g of flour, an egg, an egg yolk, olive oil, a pinch of salt, fine herbs.

Prepare the dough without kneading too long otherwise it becomes tough.

Wrap it in a sheet of plastic wrap and let rest in refrigerator for about an hour.

After this period, roll out the dough to a thickness of 1 mm and cut of about 12 cm in diameter.

Cook the pasta for 3-4 minutes in salted boiling water with a drizzle of olive oil.

Rinse under running water and let them dry.

Cook spinach with a small amount of margarine, add salt and keep warm.

Cut the salmon into pieces and cook with a dl milk, soft focus, for 6-7 minutes.

Put on a disk of dough with a layer of spinach, cover with another disk and surrounded with salmon and the cooking sauce.

Decorate with a sprig of dill and serve immediately.