[onlypaid]
by Chef John Guinivere
Summary: Spinach and cheese raviolis topped with a creamy sauce of sun-dried tomatoes, peas, and olives and bits of cured salmon
Cooking time (duration): 15 minutes
Number of servings (yield): 2
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Ingredients
- 6 large spinach and cheese raviolis, cooked
- 1 cup whole cream
- ½ cup reconstituted sun-dried tomatoes
- 1 clove garlic, peeled and sliced
- ½ cup milk
- ½ cup frozen peas
- ½ cup whole, pitted calmato olives
- 1 loaf crusty bread
- 1 Tbsp. butter plus 2 tsp. butter
- Freshly ground black pepper
- ½ pound gravlax (raw salmon cured in salt and sugar)
- ¼ cup parmasean cheese
- Freshly ground black pepper
Instructions
- To heavy pan over medium heat, add cream; heat.
- Reduce heat; add tomatoes and garlic. If mixture thickens, add small amounts of milk to keep sauce liquid.
- Add peas and olives.
- In separate heavy pan over medium heat, heat 1 Tbsp butter.
- Cut loaf of bread in half lengthwise and butter each cut half with 1 tsp. butter.
- Grill bread, butter side down, until browned.
- Add precooked raviolis to sauce. Heat through.
To serve:
- Spoon cream sauce over raviolis.
- Top with bits of gravlax.
- Serve with grilled bread.
To make gravlax:
- Mix 2 oz. sugar with 2 oz. salt; use mixture to cover 1 lb. raw salmon.
- Wrap tightly and refrigerate 24 hours.
- The following day, repeat with 2 additional oz. each of salt and sugar; rewrap and chill another 24 hours.
- During last chill, press salmon under weights (such as full cans of food) to help drain out excess liquid.
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