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Salmon Ravioli with White Wine and Butter Sauce
Salmon Ravioli with White Wine and Butter Sauce
This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor.  You can use some leftover salmon that has been sauteed, poached, or grilled, as long as it was not too highly seasoned when originally cooked.  If you prefer to use fresh salmon, you can cut it into small pieces and saute it with the shallots.  The white wine and butter sauce pairs beautifully with the delicate salmon ravioli but a simple garlic and butter or butter and dill sauce would also work well.

Pasta Dough:
(Makes about 1 pound)

2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water

Salmon Filling:
(Fills about forty-eight 3-inch ravioli)

1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, chopped
12 ounces cooked salmon
1/3 cup mascarpone or ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Grated zest of 1 lemon
1 egg
Salt and pepper

White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)

4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves
Grated Parmesan cheese for serving


To make the pasta dough:
Put the flour, eggs, salt and olive oil in a food processor.  Pulse several times to blend the ingredients.  Add the water,1 tablespoon at a time, just until dough starts to come together.  Avoid adding too much water or the dough will be too sticky to roll.  It may still look dry but can be gathered into a ball.  Gather the dough into a ball and place on a floured surface.  Knead the dough until it is smooth and elastic, about 10 minutes.  Cover with a bowl or towel and let rest for 10 to 15 minutes.  Follow the directions for How to Form Ravioli

To make the salmon filling:
Heat the olive oil and butter in a skillet.  Saute the shallot until tender, 2-3 minutes.  Transfer the shallots to a food processor.  Add the remaining filling ingredients.  Pulse until the ingredients are well combined but not pureed.

To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender.  Add the garlic; sauté for 1 more minute.  Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens.  Reduce the heat and simmer the sauce for 2-3 minutes.  Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning.  Pour over cooked ravioli.
Serve with Parmesan cheese.
Salmon Ravioli with White Wine and Butter Sauce
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This flour makes all the difference in the world when it comes to making pasta or pizza.   The dough is silky smooth, easy to stretch and tastes great.  If your ravioli using typical American flour are always disappointing, you have to try this flour.
The skimmer is slightly cupped for removing foam from broths and for scooping out ravioli, gnocchi or dumplings from boiling water.
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