Salmon Ravioli with Brown Butter Sauce

I have to say that I love, love, love ravioli.  Tempting little pockets, hiding delicious morsels inside them, swathed with a touch of simple brown butter and thyme, or coated in marinara.  So, here I go again.  This incarnation it is smoked salmon, preserved lemon and spring onion inside, with brown butter, thyme and white wine reduction for the finish, just to nicely coat them.

I found some smaller (3x3") won ton/ravioli wraps from the same folks who make the larger ones, NaSoya,   Pictured on my Lemon Feta Ravioli post.  So, less cutting is required. Use your round, 2 1/2 inch cookie cutter.  Or, you could just have slightly larger square or triangle shaped pasta. Yes, one day soon - perhaps next week - I will actually do that thing where you put a heap of flour on your counter, crack an egg into it and make the dough myself.  Until then, I am singing the praises of this little store bought item.  I tell you, by the time I finish with enough ravioli for just the two of us, plus the nice beets with greens and basil salad, then whipping up a sauce, it somehow seems like enough already.  Maybe it's my time of life.

This salad of cooked beets  with their greens, and bits of basil was such a beautiful contrast, accenting the pasta.  Thank you CSA folks.  I used a simple vinaigrette dressing on it.

Smoked Salmon Ravioli with Brown Butter Thyme Sauce

Serving for two

1/2 cup smoked salmon, minced
1 spring onion, with some of the greens, minced
1 very small boiled potato, mashed
1 preserved lemon, pulp removed, rinsed and minced
grinding of black pepper to taste
20 Won Ton/Ravioli wraps
beaten egg white

Mash and mix all your filling ingredients together and set to one side, while you get the ravioli dough together.  On a lightly floured counter, cut 2 wraps into circles, brush a little egg white around the perimeter of one, place a teaspoon of filling in the center, then top with the second cut wrap.  Press together, being careful to let all the air out when sealing.  Set on a cookie sheet, covering with a slightly damp paper towel, then make the next one.

When you have finished, set aside (or you may refrigerate til later).  Bring a large pot of water to boil.  While that's happening you can get your brown butter sauce going.  When ready, let the ravioli into the water gently. It should be simmering now.  After they rise to the top, within about a minute there, lift out with a perforated spoon into your sauce. Gently stir to coat.

Brown Butter Thyme Sauce

1/4 cube butter (about 56 gr.)
1 tablespoon fresh thyme
3/4 cup white wine

In a separate small skillet, allow the wine to reduce until syrupy.

Melt butter in medium skillet, crumble in the thyme, and let the butter brown, being careful not to go over the edge into burnt. Stir in the wine reduction.  Add your ravioli, stirring gently to coat.

Slide onto serving plate, garnish with a bit of parsley and accompany with a nice red and green salad.  This was so, I have to say it, unctuously outrageous.

I'm sending it off to Presto Pasta Nights, which we're actually in time for, for a change.  I've been slacking off lately.  Blame it on that Sciatica that had me down for about two months. This cooking blog event, begun and faithfully maintained by Ruth of Once Upon a Feast, is being hosted this week by Siri of Siri's Corner.
Check out all the fabulous pasta dishes there at the round-up.