Ravioli with salmon filling and saffron sauce

Ingredients for 4 servings:

• 140 g wheat flour
• 40 g semolina (durum wheat)
• 3 eggs
• 40 g spinach, fresh
• 1 shallot(s), finely chopped
• 1 garlic clove(s), finely chopped
• ½ tbsp olive oil
• 1 pinch of salt
• 150 g salmon fillet(s)
• 50 g ricotta
• 30 g spinach, fresh
• 2 tbsp butter
• 2 eggs, separated
• 150 cl fish stock
• 150 cl white wine
• 1 shallot(s), finely chopped
• 1 sachet of saffron (sachet)
• 100 ml cream
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the dough and filling, briefly blanch the spinach in water, drain, finely chop, and squeeze dry liquid. Sauté the garlic clove and shallot in butter, add the spinach, finish cooking, and season with salt and pepper. Dough: Knead just over half of the spinach with the flour, semolina, eggs, a pinch of salt, and oil into an elastic dough and let it rest in foil for about 45 minutes. Filling: Finely puree the remaining spinach with the finely chopped salmon, the 2 egg yolks, and the ricotta in a blender, and season. For the sauce: Bring the stock, wine, and shallot to a boil in a saucepan, reduce to 100 ml, strain into another saucepan, pour in the cream, add the saffron, and reduce slightly again. Season with salt and pepper. Use a pasta machine to make long strips of dough and cut into squares about 6 cm apart. Place some of the filling in the center, brush the edges thinly with egg white, and place an empty pasta square on top, pressing the edges firmly. Cook the ravioli in salted water for about 5 minutes. Carefully remove with a ladle, drain, and serve with the warmed sauce as an appetizer.