Ravioli with Salmon and Spinach 2026

When the chill of autumn settles in, there is no greater comfort than a plate of handmade ravioli filled with delicate salmon and vibrant spinach. This Russian-inspired recipe, featuring a light buttery sauce and tender pasta, elevates a classic Italian form with Nordic flair. Perfect for a refined dinner party or a cozy night in, these ravioli showcase the harmony between rich oceanic salmon, earthy spinach, and the subtle sweetness of leek. Let us guide you through the art of crafting these exquisite parcels from scratch.

About This Recipe

Originating from the heart of Russian home cooking, ravioli with salmon and spinach represent a fusion of Eastern European ingredients and Italian technique. The filling relies on gently poached salmon, which retains its moisture and delicate flake, combined with sautéed leek and spinach for a balanced, savory note. A touch of Parmesan adds umami depth. The pasta dough, rolled thin to just 1.5–2 mm, encases the filling in silky ribbons. For those who prefer a lighter approach, the filling can also be used to stuff steam-canned vegetables or even as a topping for toasted bread. This recipe emphasizes quality ingredients and patient technique, rewarding you with ravioli that are both elegant and deeply satisfying.

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Ingredients

• 40 g butter
• 300 g fresh salmon fillet
• 1 large leek
• 200 g fresh spinach
• 50 g Parmesan cheese, finely grated
• Freshly ground black pepper and salt to taste
• Pasta dough (see note) or 400 g fresh pasta sheets
• Semolina for dusting

Note: For homemade pasta dough, combine 300 g 00" flour