Wild Alaska salmon meets creamy ricotta and fresh spinach in tender homemade ravioli, finished with a light sage-butter sauce. A nourishing balance of protein and comfort, perfect for a cozy fall meal.
½ cup ricotta
1 cup baby spinach
1 small onion, diced
Salt, pepper, and sweet paprika to taste
¼ cup butter
6 sage leaves
Zest of 1 organic lemon
Knead all ingredients by hand for about 5-10 minutes until smooth.
Wrap in plastic wrap or beeswax cloth and refrigerate for 30-60 minutes.
Sauté the onion in olive oil until translucent. Add the diced salmon and cook until done.
Stir in the spinach and cook until wilted.
Remove from heat and cool.
Mix in the ricotta, seasoning with salt, pepper, and paprika.
Roll the dough thinly on a floured surface.
Cut the dough in half.
Place teaspoon-sized portions of the filling on one half. Lay the other half of the dough over, and use a ravioli cutter or knife to form the ravioli.
Seal the edges with a fork, if necessary.
Boil salted water, then cook the ravioli until they float to the top. Drain.
Melt butter in a pan, then sauté the sage, lemon zest, and walnuts briefly.
Add the drained ravioli, sauté until golden brown.
Serve with a sprinkle of Parmesan.