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Salmon Ravioli with White Wine and Butter Sauce
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor. You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked. If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots. The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.
Pasta Dough: (Makes about 1 pound)
2-1/4 cups all-purpose flour 3 eggs 3/4 teaspoon salt 1 tablespoon olive oil 1 to 3 tablespoon lukewarm water
Salmon Filling: (Fills about forty-eight 3-inch ravioli)
1 tablespoon olive oil 1 tablespoon unsalted butter 1 shallot, chopped 12 ounces cooked salmon 1/3 cup mascarpone or ricotta cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped parsley Grated zest of 1 lemon 1 egg Salt and pepper
White Wine and Butter Sauce: (Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided 1 tablespoon finely chopped shallot 2 garlic cloves, minced 1 tablespoon flour Salt and pepper 1 cup dry white wine 2 teaspoons fresh thyme leaves Grated Parmesan cheese for serving Directions:
To make the pasta dough: Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes. Follow the directions for How to Form Ravioli
To make the salmon filling: Heat the olive oil and butter in a skillet. Saute the shallot until tender, 2-3 minutes. Transfer the shallots to a food processor. Add the remaining filling ingredients. Pulse until the ingredients are well combined but not pureed.
To make the sauce: Melt 1 tablespoon of the butter in a saucepan over medium-high heat. Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper. Continue cooking and stirring until the flour just begins to get a little golden. Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time. Stir in the thyme; check the seasoning. Pour over cooked ravioli. Serve with Parmesan cheese.
This flour makes all the difference in the world when it comesto making fresh pasta. The dough is silky smooth, easy to stretch, and tastes great. If your ravioli using typical American all-purpose flour are always a little disappointing, you should try this flour.