The ocean’s finest meets the art of pasta-making: salmon ravioli with hazelnut brown butter. It’s like the dinner you’d get on the last night of a beach vacation, at the cute restaurant you’ve been eyeing for days–but wait! You made it. Why, yes you did. Come roll with us!
Elegant and rich, this recipe can be made with premade pasta sheets or handmade pasta described below. Dill and ricotta add creamy freshness to the salmon ravioli. Freshly sauteed garlicky spinach is the perfect foil for the tender ravioli.
Prep Time: 45 minutes
Cook Time: 20 minutes
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Ravioli:
- 8-ounces fresh salmon filet
- 3/4 cup ricotta cheese
- 1 tablespoon fresh dill, finely chopped
- Zest of 1 lemon
- 1/2 cup unsalted butter
- 1/3 cup hazelnuts, chopped and toasted
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- Extra dill sprigs (for garnish
- Lemon zest
- Grated Parmesan cheese
- Crushed red pepper flakes
For the Sauteed Spinach:
- 2 tablespoons olive oil
- 4 cups fresh spinach leaves, thoroughly washed
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Make your pasta dough: Place the flour on a clean surface, make a well in the center, and add the eggs, olive oil, and salt. Using a fork, beat the eggs and then gradually incorporate the flour from the inside rim of the well. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
- Mix your filling: Preheat your oven to 350°F (175°C). Place the salmon on a lined baking tray, season with salt and pepper, and bake for about 15-20 minutes or until just cooked through. Once cooked, flake the salmon into a bowl, letting it cool slightly. Add the ricotta, dill, and lemon zest to the salmon. Mix until combined and season with salt and pepper to taste. Set aside.
- Assemble the Ravioli: Divide the rested dough into 4 equal portions. Work with one portion at a time, keeping the others covered. Flatten the dough into a rectangle shape, then roll it through a pasta machine starting at the widest setting, reducing the settings until the dough is thin and smooth. Lay the pasta sheet on a lightly floured surface and place tablespoon-sized scoops of the salmon filling about 1 inch apart over half of the pasta sheet. Moisten the edges and the space between the filling with a little water. Fold the other half of the pasta sheet over the filling. Press down gently around each scoop of filling to seal, ensuring no air is trapped. Use a ravioli cutter or a sharp knife to cut individual ravioli. Place the prepared ravioli on a flour-dusted tray and cover with a clean kitchen towel. Repeat with the remaining dough and filling.
- Cook your Components: In a skillet over medium heat, melt the butter. Once melted, add the hazelnuts and cook until the butter turns a golden-brown color and smells nutty, about 3-5 minutes. Be careful not to burn it. Remove from the heat and stir in the lemon juice, thyme, and salt. In another large pan, heat the olive oil over medium heat. Add the minced garlic and sautéfor about 30 seconds until fragrant. Add the spinach leaves and sauté for 2-3 minutes until the spinach is wilted but still bright green. Bring a large pot of salted water to a boil. Add the ravioli in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes or until they float to the surface and the pasta is al dente. Remove with a slotted spoon and drain well.
- Plate and Serve! Plate the ravioli on top of the sauteed spinach and drizzle generously with the hazelnut brown butter. Garnish with extra dill, lemon zest, grated Parmesan, and a sprinkle of red pepper flakes if desired.