Salmon and Goat Cheese Ravioli, with a Red Pepper Sauce.

Flora had some leftover salmon one day and wanted to make it into a pasta ravioli. You can use leftover or fresh salmon for this. She made it with homemade pasta, and this time, the pasta was made with whole wheat flour.

Ingredients:

about 6 oz salmon fillet
1/2 of a lemon
salt and pepper
1 clove garlic, minced
1 tbsp chopped fresh parsley
2 oz goat cheese
homemade pasta; you could use wonton wraps though if you would like
2 medium red bell peppers
1/4 cup chopped onion
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
dash of oregano, salt & pepper
1/4-1/2 cup chicken broth

1. Preheat oven to 350F (if not using leftover salmon)

2. F made the pasta with leftover salmon. But if you’re using fresh salmon,  squeeze the lemon juice over salmon and season with salt and pepper. Then roast the salmon in the oven for about 15-20 minutes, or until cooked through (you can check by poking the inside with a fork – it should be more pink than red, and not jelly-like). Take it out of the oven and cool.

Salmon

3. Chop the salmon in food processor until it is quite fine, and combine with garlic, parsley and goat cheese. You can be creative here, and season with different herbs to your liking.

Salmon Filling in the food processor.

4. If you are using wonton wrappers: Place 1 tsp of filling onto each wonton wrapper. Then wet the edges with water, and press the sides together to seal. Place in freezer while preparing sauce (this is optional; it just helps in better handling).

If using homemade pasta: roll pasta until quite fine (almost to the skinniest setting on the roller). Have two sheets ready. Place 1 tsp of the salmon filling onto one sheet (have the sheet on a lightly floured surface). Wet edges with water, and lay the second sheet on top, pressing the edges together. With a pasta cutter, you can cut it into individual raviolis.

Salmon filling on homemade pasta

5. Preheat broiler to high. Either spray peppers with cooking spray, or lightly oil them. Put the peppers on a baking sheet, and cook under broiler for a few minutes on each side, until charred on all sides. Remove from oven and put them in a plastic bag. Close the plastic bag to prevent heat escaping, until cool. This will allow steam from inside the peppers to rise and lift off the skin, making the removing of the skin easier. OR you can place the peppers  in a bowl covered with plastic wrap until cool enough to handle.

Red Peppers

6. While the peppers are cooling off, saute the onion in a small pan with a bit of oil (medium heat), for about 5 minutes or until soft. Add garlic, crushed red pepper flakes, oregano, salt, and pepper; cook 1 minute more to meld all the flavor.

7. Back to the peppers. They may still be hot, so be careful! Remove skin and stems from the peppers. In a blender or food processor (blender works better, as there is liquid here), combine the peppers with the onion mixture and broth; puree until smooth. Pour the mixture into a small saucepan to keep warm.

Red peppers, onion mixture; ready to be blended.

Finished red pepper sauce, warmed up in a saucepan.

8. Boil water, and cook the ravioli for 3-4 minutes (be careful not to overcook them). Strain when done.

F served this with steamed asparagus, and ladled some of the sauce on top of the ravioli. Garnish with fresh parsley or basil, and freshly grated Romano or Parmesan cheese.

Perfect for 2.

Salmon and goat cheese ravioli, served with a red pepper sauce, on a bed of steamed asparagus.

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