Dinner Dare – Ravioli Verdi al Salmerino

A paradox of life is that as a child you dream of being an adult and can’t wait to grow up, and as an adult you end up fondly reminiscing those carefree, fun days of your childhood. I suppose the big thing about adulthood for kids is the liberty to do whatever you want. No bed times, no dietary restictions, no compulsory hats and scarves when going out. Then as an adult, you realize that you actually want to go to bed early enough, your teeth get rotten and your tummy will ache with a diet of candies and chocolate, and – at least in a climate like Finland’s – you are willing to do everything in your power to insulate yourself from the terrible cold winter.

But every now and then it is good to forget about your pragmatic middle-aged self and channel your inner Pippi Longstocking and do something less sensible to fully enjoy the benefits of your liberty. You owe it to your dreaming 10-year-old self.

One of my (and my spouse’s) ways to enjoy this freedom is to start too ambitious cooking projects at very insensible times – e.g.  starting to make fresh stuffed pasta at 9 o’clock in the evening on a week night. (Well ok, my 10-year-old self might not have been very impressed with this kind of “rebellism” but I am middle-aged after all.) Making fresh stuff pasta is always an impossibly long project so you will then end up eating totally exhausted at a time that most adults consider to be closer to a proper breakfast hour than dinner time. But it is still a very enjoyable meal!

However, in case you are feeling less daring about your evening schedules, you can also split the workload into two evenings as I did with this recipe. I prepared the dough and the filling in one evening and then turned them into ravioli the next.

Green Raviolis with Salmon

Serves 6

400 g flour

50 g durum wheat flour

400 g fillet of salmon (boned)

100 g spinach

4 eggs

300 g ricotta cheese (soft)

2 shallots

dry white wine

sage

parsley

butter

olive oil

salt, pepper

Cook the spinach in boiling water (for some minutes) and after that, drain and squeeze the water out of them as much as possible. Chop the spinach.

Make the pasta dough by combining the two types of flour with the eggs, spinach and a pinch of salt. Knead until you have obtained a homogeneous dough. Wrap the dough in a foil and leave it to rest in a cool place (e.g. fridge) for at least 30 minutes.

Cut the shallots into small pieces. Chop the parsley. Cut the salmon into small(ish) slices. In a pan, heat some olive oil and cook the shallot on a low(ish) heat for 3 minutes. Add the salmon and continue cooking for another 5 minutes. Season with salt, pepper and a dash/ splash of white wine. Continue cooking for 3 more minutes. (Tip: In case you prefer your salmon not overly cooked, you can prepare the salmon in two batches. The first 250 g should be more well-done as it is used for the filling and it is then easier to mix. The second 150 g you can cook in a shorter time frame as it is used in the sauce).

Let the salmon cool down. Take 250 g of the salmon and mix it together with the ricotta and parsley to prepare the filling. Season it with salt and pepper.

Roll out the dough into a sheet that is 1 mm thick. Take one half of the sheet and add small (walnut size) portions of the filling at equal distances (at least several centimeters apart). Place the other half of the sheet on top and gently press it around the edges of the filling. Using a ravioli cutter or a pastry wheel, cut squares around each filling to make the ravioli. Finally press the sides of each ravioli tight with a fork to ensure the filling will not leak out of it during cooking. You can find a good example of how to do this process exactly for example here.

In a pan, melt 60-70 g butter on a low heat with some leaves of sage. Cook the ravioli in salted, boiling for a 2-3 minutes (they float when they are ready but you can always also check the right time by cooking one piece before the others). Serve the ravioli with the sage butter and the remaining pieces of salmon.

 

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Greatly Recommended – Ravioli di Zucca

There was a bit of a milestone in my path of food-blogging some weeks ago: I got a recommendation for a recipe for my blog! Coming from a reliable source of a fellow foodie, I was eager to give it a try. My friend also helped me prepare the dish which was certainly a bonus – especially considering that making fresh ravioli does have quite a few similarities with baking. And yes, all the ravioli in the picture were made by her. The ones I put together were of a shape that could be politely described as “creative” or “interesting” (along with “unphotogenic”).

Despite being previously unknown to us, ravioli (or tortelli) di zucca is apparently again one of those very traditional and famous recipes in Italy. We weren’t exactly right in season with our timing of cooking it since it is in fact also a typical dish to be made on Christmas Eve… However, since we aren’t Italians, we just simply enjoyed a lovely dinner without feeling any urge to belt out a couple of verses of Rudolph the Red-Nosed Reindeer!

There is one nice twist about this recipe: it includes biscuits! The recipe I found recommended that you use amaretti biscuits which I managed to also find in Helsinki. They had quite a distinct almondy flavour although they do not necessarily include any almonds but only apricot kernels. My friend’s recipe on the other hand utilized the cantuccini biscuits. Apparently both work really well with the pumpkin. In addition, the union of sage, butter and parmesan to top the ravioli is just superb!

Pumpkin Ravioli

Serves 6

400 g flour (preferably “00” or durum wheat)

4 eggs

600 g pumpkin/ butternut squash (incl. shell, 400 g without it)

100 g parmesan, grated

40 g amaretti biscuits (or cantuccini)

bread crumbs (if needed)

nutmeg

salt, pepper

40 g butter

6-8 leaves of sage

Clean the pumpkin and cut it into slices. Remove the seeds. Place them on a parchment paper on an oven tray and cover with some tinfoil. Cook the pumpkin slices in the oven at 200C for 25-30 minutes until soft. Let them cool down.

In the mean time, prepare the pasta dough. Place the flour on a board or in a bowl. Crack the eggs into the centre of your flour. Add a pinch of salt and start kneading the dough. Add a little bit of water if needed. Continue until you have obtained a smooth and homogenous dough. Roll the dough out with a pasta machine or a rolling pin. The dough should be fairly thin to be ready for the ravioli (you can check out e.g. Jamie’s tips on how to roll the dough well if you are unsure what to do!).

To make the stuffing, mix the amaretti biscuits, parmesan, salt, pepper and nutmeg in a blend. Peel the pumpkin slices, add to the mixture and blend well. If the stuffing seems too moist, you can add some bread crumbs to it.

Cut rectangle or round shapes of your pasta dough with a glass or some type of a rolling cutter (mine was a pizza cutter!). Add a little bit of the stuffing in the middle (do not exaggerate to be able to close the ravioli properly) of a dough slice. You can brush the edges of the pasta lightly with water. Place another dough slice on top and carefully seal the edges (my friend used a fork quite successfully for this purpose). Alternatively, you can roll out two big sheets of the pasta dough, add bits of stuffing within equal distances of each other on one sheet and then place the other sheet on top, and only after that cut the ravioli into shapes and seal their edges.

Cook the ravioli in salted boiling water for 3-5 minutes (usually they are ready when they start floating on the water). Make the butter sauce by melting the butter and adding the sage. Serve the ravioli with the sauce and freshly grated parmesan.