1/2 cup semolina flour
1 cup all purpose flour
1 1/2 cups while wheat flour
1 teaspoon salt
1 tablespoon olive oil
5 eggs (start with four and see how wet the dough is)
1 pound salmon skinned and finely chopped
1 7 ounce pack of imitation lump crab finely chopped (if you can get the real stuff please use that)
1 7 ounce pack of imitation lobster finely chopped ( if you can get the real stuff use that)
1/2 a medium onion chopped
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups chopped baby spinach leaves
1 15 ounce container of low fat ricotta cheese
1/4 cup grated parmesean cheese
1/2 medium onion finely chopped
2 cloves garlic minced
1 can tomato sauce
1 can diced tomatoes
1/2 cup heavy cream
2 teaspoons sugar
Juice from half a lemon
2 teaspoon each dried oregano and basil
Salt and pepper to taste
2 tablespoons grated parmesean cheese
Start by combining the flour and salt in a stand mixer. Create a small well in the center with your fingers. Add the olive oil and eggs. Stir the mixture together until a crumbly dough forms, just so when you squeeze it in your hands it stays together. Place it on the counter and kneed it for several minutes or until it starts to become smooth. (About 5 minutes) wrap in plastic tightly and set aside for 30 minutes. While the dough is resting place the onion and garlic in a heavy bottom skillet over medium heat. Drizzle with olive oil. Add the dried herbs, salt and pepper. Add the seafood. Cook until the salmon is cooked through, about 8-10 minutes. Wilt in the spinach and remove from the heat to cool a bit. While the seafood mixture is cooling place the dough on the counter again and kneed it for another few minutes then cut into 4-5 equal portions. Place all but one back in the plastic. Kneed the single portion a few times then flatten it out with you palm. Place your pasta roller attachment on your stand mixer. Set it to number 1 setting and run it through the rollers. Fold the ends in to form a rough rectangle shape and run it through again. Repeat tis step until the dough is very soft to the touch. Then adjust the setting up one number at a time running the dough through ( do not fold it anymore) until you get to number 4. Cut the dough strip in half, mix the cheese into the filling and place tablespoons of the mixture down the center of one strip about 1 inch apart brush the edges with beaten egg and place the second half of the dough strip on top. Gently press these together being sure to press out all the air. Cut them with a pizza cutter to form the ravioli. Place them in a single layer on a baking sheet to dry before cooking. Continue this process until all the ravioli are made. Place the skillet back over medium high heat. Add the onions and garlic to the pan. Drizzle with olive oil. Add the dried herbs, salt and pepper. Cook for about five minutes. Add the tomato sauce and the diced tomatoes. Add the lemon juice and sugar. Let this simmer for about 10 minutes. Stir in the heavy cream and let simmer until the sauce starts to thicken. Add the ravioli to a large pot of boiling water. They should only take about 3-5 minutes to cook. Drain and place on a serving platter. Pour over the sauce and sprinkle with grated parmesean cheese. This is an easy meal; however, it will take a good amount of time. This was a bit ambitious for a Monday but it was delicious just the same. For more on this recipe or any others please email me at alesia.leach@gmail.com
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