Table Talk
Salmon Ravioli & Coming Home
It's a fact of life: stay away from where you grew up for any length of time, and you will begin craving something that you can only get THERE. It may be green burritos or In & Out Burgers in Southern California, perhaps barbecue in the south, or pizza from a certain spot in Manhattan. Or maybe it's more personal, something that your mom or dad used to make. Whenever you go to visit, you know that something will be offered that makes you feel HOME. When I visit my parents in L.A., I do go for out for the In & Out Burger & green burrito while I'm there, but inevitably, my father will cook a delicious steak one night or a killer grilled leg of lamb, both his specialties. And I know I'm home and I'm being loved through food.
It's the same at my house. My daughters are both away at college now, so when they come home for a visit, I search for something that says "I love you and I'm glad you're here." It's usually something that they have been wanting while tolerating dorm food or their own creations. And that is different for them both. Jill returned this week for the summer. While she was away, I would receive a phone call once or twice a week, specifically about what was for dinner. Typically, I would torture her with what was for dinner at our house, while she lamented about what she was tolerating in her world. Several times, she begged, she pleaded, for me to make Salmon ravioli when she came home next. So, of course, when she returned to us for the summer, I satisfied her craving.
Salmon Ravioli
6 oz. salmon fillet, cooked
3/4 c. ricotta cheese
2 T. Parmesan cheese
1 T. Butter
6 crimini mushrooms, coarsely diced
1 shallot, minced
2 T minced chives
1 T fresh marjoram, minced
salt & pepper to taste
18 wonton wrappers
Combine salmon, ricotta, & Parmesan in bowl. Saute mushrooms and shallot in butter until softened. Add to salmon mixture and combine. Season to taste with salt & pepper. Fill wonton wrappers with a heaping teaspoon of filling. Wet edges, fold to create a triangle and seal tightly.
Cook in simmering salted water 5-6 minutes. Serve with Red Bell Pepper Cream Sauce or Tomato Basil Cream Sauce.
