Salmon Spinach And Ravioli Recipes

Steps:

• Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
• Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
• Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

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.

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.

Steps:

• Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.