Grande Ravioli Salmone e Vedure

Natalie Ercolini
Recipe By Natalie Ercolini
Published 5th Aug 2016
Grande Ravioli Salmone e Vedure
Prep 40m
Cook 20m
Ready In 1h 60m
Servings 2 jumbo ravioli

My boyfriend (an Italian chef) made this great pasta dough with calamari ink and I wanted to make something creative with it. I came up with two large ravioli stuffed with flaked cooked salmon, eggplant, spinach, and mixed cheeses. On the side: roasted cherry tomatoes, Parmesan- and garlic-breaded cauliflower, and shredded zucchini. Mmmmm! We both loved it! (Flavored pasta dough is recommended. You can use frozen cauliflower florets; thaw at room temperature before proceeding with the recipe.)