John Myers
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Homemade Salmon and Spinach Ravioli in Sage Butter
The perfect homemade salmon and spinach ravioli in sage butter recipe with a picture and simple step-by-step instructions.
pasta dough
- 500 g Flour
- 4 piece Egg yolk
- 2 piece Eggs
- 2 tbsp Olive oil
- 70 ml Lukewarm water
- 1 pinch Salt
Salmon and spinach filling
- 150 g Fresh spinach
- 200 g Salmon fillet
- 3 tbsp Breadcrumbs
- 4 tbsp Creme fraiche Cheese
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
- 1 piece Shallot
- 1 shot Lemon juice
Sage butter
- 1 bunch Sage
- 500 g Butter
- 80 ml White wine dry
- 1 tbsp Lemon juice
pasta dough
- Mix all ingredients together in a bowl and knead until a dough is formed. Then place in the refrigerator for around 1½ hours.
Salmon and spinach filling
- Chop the shallot and fry briefly in butter. Then add the chopped spinach. Boil for a short time and then let it cool down. Chop the salmon and mix with the crème fraîche. Then add the breadcrumbs, a splash of lemon, nutmeg, salt and pepper. Finally, the whole thing is mixed with the cooled spinach.
Sage butter
- Fry a handful of sage in a little butter. Add about 80ml white wine and bring to the boil. 1 tablespoon lemon juice. Then add the butter, boil and let thicken.
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