Salmon Ravioli

Scallop and salmon filled ravioli served with wilted spinach and a ginger-soy dressing.

Dinner Seafood Main Course Pasta Salmon

Estimated Nutrition

Calories

1052.6

kcal / serving

4210.4 kcal total

Carbs

77.1g

per serving

308.5 g total

Fat

61.3g

per serving

245.2 g total

Protein

48.2g

per serving

192.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

tbsp

Balsamic Vinegar

Dairy

100

Double Cream

piece

Egg

free-range, beaten

Fruits

squeeze

Lemon Juice

GrainsCereals

500

Pasta Dough

fresh

NutsSeeds

bunch

Coriander

fresh leaves, chopped

bunch

Basil

fresh leaves, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Dill

chopped

sprig

Flat leaf Parsley

chopped

OilsFats

tbsp

Sesame Oil

not toasted

splash

Olive Oil

to prevent sticking

tbsp

Olive Oil

for wilting spinach

Seafood

100

Scallop Meat

king scallop meat, removed from shells and cleaned

600

Salmon Fillet

skinned and chopped

Vegetables

2.5

Ginger

fresh, peeled and sliced

150

Spinach

fresh leaves

pinch

Micro-Cress

optional

Method

Pulse scallops in a food processor until minced.

Gradually add cream until smooth and stir in salmon, herbs, and lemon juice.

Whisk soy sauce, sesame oil, balsamic vinegar, and ginger for the dressing.

Roll out pasta dough to the thinnest setting and cut into 24 rounds.

Place portions of salmon mixture onto 12 rounds and brush edges with egg.

Top with remaining rounds, seal edges, and trim with a cutter.

Boil ravioli in salted water with oil for 4 minutes then drain.

Wilt spinach in olive oil for 2 minutes and season with salt and pepper.

Plate ravioli over spinach and drizzle with dressing and garnish.