Smoked Salmon Spinach Ravioli with Ricotta

Ingredients:

For the Filling:

4oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, flaked

1/2 cup ricotta

1 cup baby spinach, washed

1 small onion, diced

Salt, Pepper, and Sweet Paprika to taste

For the Ravioli Dough:

1-1/2 cups all-purpose flour

2 eggs

2 tablespoons olive oil

1/2 teaspoon salt

For the Sage-Butter Sauce:

1/4 cup butter

6 fresh sage leaves

Zest of 1 lemon

2 tablespoons walnut pieces (optional garnish)

Parmesan cheese (optional garnish)

Procedure:

To make the dough, knead the flour, eggs, olive oil, and salt together by hand for about 5-10 minutes, or until smooth.

Wrap in plastic and refrigerate for 30-60 minutes.

For the filling, saute the onion in olive oil or until translucent.

Add in the spinach and cook until wilted then add in the smoked salmon and heat through.

Remove from heat and cool, then add in the ricotta and season with salt, pepper, and paprika to taste.

To assemble the ravioli, roll the dough out on a floured surface until about 1/16 of an inch thick.

Cut the dough in half, then place teaspoon sized portions of the filling on one half, leaving a gap of about 1 inch or so between each portion of filling.

Brush the dough around each portion of filling with a little water.

Lay the other half of dough over the top, then use a ravioli cutter or knife to form the ravioli.

Seal the edges with a fork, if necessary.

Bring a pot of water to a boil, then cook the ravioli until they float, around 2 minutes or so.

Drain the ravioli gently, then set aside.

In a large pan, melt the butter for the sauce, then add the sage leaves, lemon zest, and walnuts (if using).

Stir for 1-2 minutes, then add in the drained ravioli and sauté until golden brown.

Serve with a sprinkle of parmesan cheese if desired.