This recipe is from Mick Fornelli, who used to be part of Ravioli Weekend when he lived in Modesto. Fornelli now lives in Anchorage, Alaska, and hosts his own ravioli-making weekend.
4½ pounds of skinned and de-boned salmon filets
2 cups ricotta cheese
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½ cup grated Parmesan cheese
¼ cup chopped onions
2 tablespoons balsamic vinegar
Salt and fresh ground pepper to taste
Using a knife, finely chop salmon to the consistency of ground meat. In a food processor, combine remaining ingredients and process completely to a purée consistency. Remove cheese mixture from processor and mix thoroughly by hand with the finely chopped salmon. Set aside in the refrigerator while making the pasta dough.
Generously fill each ravioli. Place filled ravioli into boiling water and cook until ravioli floats to the top.
Drain and serve with a white Alfredo sauce, crumbled Feta cheese with roasted bell peppers and garlic, and garlic bread.