We cooked this on September 18, 2010, so it was technically still summer. This dish was fun to make and absolutely wonderful to eat. We made fresh pasta with my hand crank pasta maker, and cut the raviolis from the sheets of pasta. The salmon was seasoned with garlic, herbs, salt, pepper and olive oil, and then baked. Our sauce is always homemade; slow cooked tomato, olive oil, cabernet, scallion, garlic, fresh basil and herbs, and salt and pepper, I added mushrooms at end. We stuffed the raviolis with salmon, basil, spinach and cream and parmesan cheeses. Enjoy the pictures!
Proceed with caution... may induce excessive eating.
ReplyDeleteLooks spectacular! If you ever run into making too much food and need to share please feel free to invite us over.