Wild smoked salmon ravioli stuffed with ricotta and spinach with walnuts over traditional pesto and goat cheese sauce.

PREPARATION

For the salmon ravioli 

We start with the filling. To do this, lightly toast the walnuts in a frying pan with 2 cl of EVOO. Add the spinach and sauté. Once the spinach is cooked, add the ricotta cheese and cream and season with salt and pepper. Add the gelatine, previously rehydrated in cold water. Cook for approximately 2 minutes. Pour into a suitable container and set aside in the fridge.

Place two slices of salmon in the shape of a cross on a sheet of cling film. Place the ricotta and spinach dough in the centre. Close the ravioli from the outside in, closing any gaps where the filling could leak out. Close the cling film and press down so that the ravioli is well sealed.

For the goat cheese sauce

Pour the cream, the goat's cheese cut into small cubes and some fresh thyme leaves into a saucepan. Season with salt and pepper and cook until a creamy sauce texture is obtained. Strain and set aside.

For the traditional pesto

Clean and dry the basil leaves, peel the garlic and remove the stalks. Lightly toast the pine nuts in a frying pan. Place all the ingredients in the food processor with half the extra virgin olive oil (160 ml) and blend the whole mixture. Once we reach the texture of a creamy paste, we emulsify the mixture, adding the oil little by little.

ASSEMBLY

Place a spoonful of goat's cheese sauce at the bottom of the plate, and place the salmon ravioli stuffed with ricotta and spinach on top, cut or whole (to taste).

Dot with traditional pesto sauce and decorate with toasted pine nuts and spring onion sprouts.