Salmon And Spinach Ravioli

• 150 g salmon fillets
• 1 tsp vegetable oil
• 2 None shallots, peeled and finely chopped
• 350 g baby spinach leaves
• 1/4 tsp grated nutmeg
• 50 g ricotta cheese
• 2 medium egg yolks
• 500 g freshly made pasta dough
• 1 medium egg white
• 20 g butter
• 20 g plain flour
• 300 ml vegetable stock
• 150 ml double cream
• 1 None lemon, zest and 2 tbsp juice
• 40 g pine nuts, toasted

1. Place salmon in a shallow saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 5-6 mins, until just cooked. Drain then finely chop, discarding skin and bones. Set aside.
2. Heat oil in a frying pan. Saute shallots for 5 mins. Add spinach and cook gently until wilted. Add nutmeg and season. Let cool. Finely chop 1/2 then combine with salmon, ricotta and 1 egg yolk. Season. Transfer remaining spinach to a bowl, cover and chill until required.
3. Cut out 40 - 3 inch discs of dough. Whisk together egg white and 2 tbsp water. Brush over 20 discs then place 1 tsp salmon and spinach filling in the center of each. Cover with remaining discs and press edges together to seal, removing air pockets. Crimp edges with a fork, cover and chill for 30 mins.
4. Melt butter in a pan. Add flour and cook for 1 min. Gradually whisk in stock and 1/2 cup cream. Add lemon zest and simmer for 5 mins, stirring. Remove from heat and whisk in remaining egg yolk, cream and lemon juice. Season. Add remaining spinach and stir until heated through.
5. Cook ravioli in lightly salted water for 4 mins. Drain then distribute between 4 serving plates. Spoon spinach sauce over top and sprinkle with toasted pine nuts.

salmon fillets, vegetable oil, shallots, baby spinach leaves, nutmeg, ricotta cheese, egg yolks, egg white, butter, flour, vegetable stock, cream, lemon, pine nuts

Taken from recipes-plus.com/api/v2.0/recipes/31063 (may not work)