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

For the salmon ravioli

We start with the stuffing. 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. Put the gelatin previously rehydrated in cold water. Cook for approximately 2 minutes. Pour into a suitable container and set aside in the refrigerator.

Place two slices of salmon on a sheet of plastic wrap in the shape of a cross. Place the ricotta and spinach dough in the center. Close the ravioli from the outside to the inside, closing any space where the filling could leak out. Close the plastic wrap and press down so that the ravioli is well sealed.

For the goat cheese sauce

In a saucepan pour the liquid cream, the goat cheese cut in small cubes and some fresh thyme leaves. Season with salt and pepper and cook until a creamy sauce texture is obtained. Strain and reserve.

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 bowl of the food processor with half of the extra virgin olive oil (160 ml) and blend everything together. Once we reach the texture of a creamy paste, we emulsify the mixture by adding the oil little by little.