Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Spinach & Smoked Salmon Ravioli
Spinach & Smoked Salmon Ravioli is an elegant pasta dish with a rich, savoury filling and silky sauce. The smoked salmon adds depth while spinach keeps the flavour fresh and balanced.
It is perfect for a refined weekend dinner at home.
Method
15m30m45m
- Mix salmon, spinach, ricotta, parmesan, egg yolk, lemon zest and pepper.
- Lay pasta sheets and place small mounds of filling evenly spaced.
- Brush around filling with water, top with second sheet and seal well.
- Cut into ravioli and dust lightly with flour.
- Boil in salted water for 3–4 minutes until tender.
- Meanwhile warm cream and butter gently in a pan.
- Transfer ravioli into sauce and toss carefully before serving.
Ingredients
- 180 g Smoked Salmon finely chopped
- 1 tsp Lemon Zest
- 40 g Parmesan grated
- 200 g Ricotta
- 200 ml Double cream
- 150 g Spinach wilted and squeezed dry
- 300 g Fresh Pasta Sheets
- 20 g Butter
- 1 Egg yolk
- Black Pepper, to taste
Notes
Season to taste and adjust timings slightly depending on your hob/oven.
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