Description
My boyfriend (an Italian chef) made this great pasta dough with calamari ink and I wanted to make something creative with it. I came up with two large ravioli stuffed with flaked cooked salmon, eggplant, spinach, and mixed cheeses. On the side: roasted cherry tomatoes, Parmesan- and garlic-breaded cauliflower, and shredded zucchini. Mmmmm! We both loved it! (Flavored pasta dough is recommended. You can use frozen cauliflower florets; thaw at room temperature before proceeding with the recipe.)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1 eggplant, peeled and cubed
- sea salt and pepper to taste
- 1 ¼ cups sliced fresh mushrooms
- 1 cup fresh spinach
- 1 cup cooked salmon, flaked
- 3 tablespoons ricotta cheese
- 3 tablespoons cottage cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 1 ½ teaspoons dried basil
- 1 pound fresh pasta sheets
- 4 cups cauliflower florets
- 1 tablespoon olive oil
- ½ cup dry bread crumbs
- 2 cloves garlic, minced
- 1 tablespoon grated Parmesan cheese
- sea salt and pepper to taste
- olive oil cooking spray
- 8 ounces cherry tomatoes, halved
- 1 zucchini, grated
- 1 tablespoon butter
- 1 tablespoon finely chopped fresh parsley
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 2 hrs
Servings: 2