Sometimes you spend so much time in the kitchen, hunched over a notebook that’s splattered with grease, pages stuck together with god-knows-what, trying to capture every added teaspoon to build into a shareable recipe. Sometimes you just crave a free-for-all dumping of culinary creativity that screams, “You can’t contain me in a recipe with a bolded title and an italicized subtitle! I’m a wild horse! A maverick! My genius shall not be published on the internet!”
And then sometimes you crave simple, whole foods, and refrigerated agnolotti, since it would just be too easy to just get ravioli, and you don’t want to give up your prime spot as a pretentious foodie just yet.
As you might be able to tell, though, agnolotti are really just half-moon-shaped filled pastas. They’re very similar to raviolis, but a little special.. and we found an excellent package of a porcini-stuffed variety that was too good to pass up.
I pinned this recipe during the summer semester, when O might still have to make dinner on a particularly busy night for me, which means it needs to be simple.. but good enough for my unfairly high maintenance tastebuds. Luckily for us, this was that.
The wholeness of the salmon and spinach, cooked simply, paired with the guilty white flour of the dough and earthiness of the mushrooms in the agnolotti worked so well for a simple weeknight dinner. Top with a simple garlic, butter, and parmesan sauce, and it might even be enough to pull off for a simple dinner party.
Salmon, Spinach, and Agnolotti
- 1 9-ounce package refrigerated porcini- or other mushroom-agnolotti (I found this easily at our regular grocery store, but if not available, try a cheese agnolotti or ravioli)
- 1 lemon
- 2 6-ounce skinless, salmon fillets
Salt and ground black pepper
- 2 tablespoons olive oil
- 1 6-ounce package baby spinach
- 4 cloves garlic, thinly sliced
- 2 tablespoons white wine
- 4 tablespoons butter
- Shredded Parmesan cheese
2.Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.
3. In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Add in white wine. Cook and stir about 3 minutes more.
4. Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan.Makes 4 servings.