I’ve had some salmon stuffed squid ink ravioli in the freezer for a while. I bought it at Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html and have quite honestly lacked confidence in my ability to prepare this to my and my family’s satisfaction.
But when have I let that stop me, I ask? I have no reputation to sully 😀
I dithered over sauces, rejecting my feverish brain’s fashion statement, “Everything goes with black.” and had almost decided on my lemon saffron sauce http://cookinginsens.com/2011/03/27/red-mullet-fillets-with-saffron-sauce/, but remembered that I thought it a tad bit too heavy for the fish.
I needed inspiration, and found it on the Dallas Magazine website http://www.dmagazine.com/Directories/Finished_Products/Smoked_Salmon_Ravioli_with_Lemon_Cream_Sauce.aspx with a lovely bonus of a roasted red pepper relish that has found a permanent place in my repertoire. Note: If you like to follow recipes exactly, please go to the website. I changed some ingredients and quantities. Or, you can trust me. It was marvelous and goes on the “Company’s Coming” list.
I adore the little capsules of saffron that I buy in France. So “tout a fait” cute!
Bon appetit!
Salmon Stuffed Squid Ink Ravioli with Roasted Red Pepper Relish
Roasted Red Pepper Relish
1 small red onion, coarsely chopped
1 1/2 tbsp olive oil
2 large garlic cloves, finely chopped
1 tsp white wine vinegar
1/2 tsp sugar
1/4 tsp salt
2 roasted red bell pepper, thinly sliced
Saute the onion in the olive oil until just soft, then add the garlic and continue to saute for 1-2 minutes. Add the vinegar, sugar and salt, then cook for 1 minute. Add the red pepper and cook for another 1-2 minutes. Remove from flame and set aside.
Saffron Lemon Sauce
1 1/2 cup cream
1/2 cup milk
3 tbsp lemon juice
1/2 cup creme fraiche
1/2 tsp salt
Pinch of black pepper
1 capsule of saffron
1 tbsp parsley, chopped
Blend together the cream, milk and lemon juice, then simmer for about 30 minutes, stirring occasionally. Stir in the saffron capsule after 20 minutes. Whisk in the creme fraiche, salt and pepper, then set aside, keeping warm. Just before serving, stir in the parsley.
1 lb cooked salmon stuffed squid ink ravioli
8 slices of dill smoked salmon
To serve, ladle some lemon sauce onto 4 serving plates. Top the sauce with 3-4 pieces of ravioli and garnish (Roger) with some of the red pepper relish. Place 2 slices of smoked salmon to the side of the sauce with a lemon slice.
Wine suggestion: Champagne
That is intense! What a stunning plate. Wow!
Thank you Janet. I worried about this but I was really pleased with the way it turned out. The saffron lemon sauce was the right choice.
This looks super impressive, but I guess anything with squid ink would be! I have some squid ink spaghetti, but can’t decide what to do with it? Any suggestions oh wise one?
Thank you 😀 Before I considered the lemon sauce, I was thinking pesto. A nice basil or tomato pesto would both taste and look good.
That looks beautiful and I’ll have to try the saffron lemon sauce 😉
Thank you Mad. It was good!
Warning: superlatives alert! Those colours – FABULOUS! I’ve never had squid ink pasta but have seen it served with gorgeous pink salmon before and it looks to die for. And the red pepper relish is another spectacular addition. I have to try this some time …
Thank you Trix. This is well worth making!
That is a feast for the eyes as well. Very beautiful. I’ve been wanting to do something with squid ink for a while now but I was thinking that it would look horrible and gray.
I can’t get over how beautiful your dish looks. Well done!
Thank you. The black is so dramatic!
I think your roasted red peppers are a perfect pairing for these ravioli’s. What an impressive presentation. I can imagine how delicious this meal was.
Thank you tiny. The peppers certainly made the flavors on the plate come together.
Gorgeous. What a rich-looking, wonderful dish. I love squid ink pasta and roasted red peppers and saffron. This is right up my alley.
Thank you Amanda.
Rosemary, I can’t believe that you would ever lack confidence in your ability to please you family when you cook. What a lovely meal you have created.
Thank you. I must be aging 😀
Absolutely stunning, I love the colours on the plate, gorgeous presentation, mmmm my mouth is watering
Thank you Krista.
This is WAW dish, pretty damn good!
beautifull photograph too!
what a coinsidence, i just made a squid ink sauce pasta too….
Thank you Dedy.
Yeah whats with the squid ink 🙂
I am jealous I want to use them as well but I cant find it here. Well I guess I will just imagine both of your dishes
Oh my, love the color combination 🙂
Thank you Larisa.
Amazing colors! Lovely.
Thank you.
Such sophisticated food and a great song! Nice and relaxing after a stressful week. Love the black tortellini, really striking.
Thank you Phil.
A work of art on a plate!
Thank you Chica. I did worry about composition 🙂
This looks perfect…in color, texture and flavors!
Thank you bits.
That’s a work of art. I still need to cook with squid’s ink.
Thank you Greg. I didn’t actually cook with the ink itself, I just bought fresh squid ink ravioli. I don’t know if I’d like to do the pasta from scratch. No, I wouldn’t 🙂
You know, most people (if you’re truly not a food lover) will think food made with squid ink is disgusting. However, I feel your descriptions, your pictures, it all makes it extremely appeasing to my senses!
-Raining Chocolate
Thank you raining chocolate. The pasta was really, really good tasting.
It sure seemed like it! 🙂
I am definitely making that when I have the time~
-Raining Chocolate
This looks so so good……
Thank you Mimi. We’ll have this again. The taste was amazing!