Salmon And Spinach Ravioli Recipe

Name: Salmon And Spinach Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g salmon fillets; 1 tsp vegetable oil; 2 None shallots, peeled and finely chopped; 350 g baby spinach leaves; 1/4 tsp grated nutmeg; 50 g ricotta cheese; 2 medium egg yolks; 500 g freshly made pasta dough; 1 medium egg white; 20 g butter; 20 g plain flour; 300 ml vegetable stock; 150 ml double cream; 1 None lemon, zest and 2 tbsp juice; 40 g pine nuts, toasted

Servings: persons

150 g salmon fillets
1 tsp vegetable oil
2 None shallots, peeled and finely chopped
350 g baby spinach leaves
1/4 tsp grated nutmeg
50 g ricotta cheese
2 medium egg yolks
500 g freshly made pasta dough
1 medium egg white
20 g butter
20 g plain flour
300 ml vegetable stock
150 ml double cream
1 None lemon, zest and 2 tbsp juice
40 g pine nuts, toasted

1
Place salmon in a shallow saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 5-6 mins, until just cooked. Drain then finely chop, discarding skin and bones. Set aside.
2
Heat oil in a frying pan. Saute shallots for 5 mins. Add spinach and cook gently until wilted. Add nutmeg and season. Let cool. Finely chop 1/2 then combine with salmon, ricotta and 1 egg yolk. Season. Transfer remaining spinach to a bowl, cover and chill until required.
3
Cut out 40 - 3 inch discs of dough. Whisk together egg white and 2 tbsp water. Brush over 20 discs then place 1 tsp salmon and spinach filling in the center of each. Cover with remaining discs and press edges together to seal, removing air pockets. Crimp edges with a fork, cover and chill for 30 mins.
4
Melt butter in a pan. Add flour and cook for 1 min. Gradually whisk in stock and 1/2 cup cream. Add lemon zest and simmer for 5 mins, stirring. Remove from heat and whisk in remaining egg yolk, cream and lemon juice. Season. Add remaining spinach and stir until heated through.
5
Cook ravioli in lightly salted water for 4 mins. Drain then distribute between 4 serving plates. Spoon spinach sauce over top and sprinkle with toasted pine nuts.

943

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g salmon fillets, 1 tsp vegetable oil, 2 None shallots, peeled and finely chopped, 350 g baby spinach leaves, and more.

Yes, Salmon And Spinach Ravioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Spinach Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions