IT DOESN’T TAKE ALL THE WISDOM IN THE VIRGINIA MARSHALL
WORLD TO PREPARE SALMON RAVIOLI. PHOTO:
[FISH FOOD]
BRAIN FOOD Y
SALMON RAVIOLI Pasta
2 cups all-purpose flour 3 eggs
1/4 teaspoon salt
Sauce 1 tablespoon vegetable oil 1 small onion, chopped 1 clove garlic, minced 1/4 teaspoon dried tarragon 1 cup white wine
3 cups 35-percent cream 1/2 cup herbed cream cheese, cubed
1 teaspoon lemon rind, grated 4 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 6 cups fresh spinach, coarsely chopped
7.5-ounce flaked, cooked salmon, grilled or poached
SCIENCE, MYTHOLOGY AND RAVIOLI
ou’ve probably heard salmon referred to as the food of life, but what about the food of knowl- edge?
Irish mythology contains the legend about a boy named Fionn and a magical salmon named
Fintan. Fionn’s master caught the fish and asked the boy to cook it for him. While cooking the fish, Fionn burned his thumb. He howled in pain, putting his singed digit in his mouth, and inadvertently swallowed a piece of the salmon’s skin. Fionn didn’t know that the salmon had eaten hazelnuts from the well of wisdom. This imparted the fish—and anyone who ate it—with all the wisdom in the world. Fionn then knew what science has since proven: oily fish, like salmon, contain omega-3 fatty acids, which improve memory and brain function. Preparing this recipe won’t impart all the wisdom in the world, but it will make you smarter.
Begin by preparing the pasta. Make a mound with the flour on the work surface and make a well in the center. Add eggs and salt to the well. Beat eggs with a fork, working around the well, gradually incorporating flour into the egg mixture un- til soft dough forms. Sift any left-over flour and set aside. On a lightly floured surface, knead dough for 10 minutes, work- ing in enough of the sifted flour to make dough smooth and elastic. Cover with plastic wrap and let rest for 20 minutes. Roll the dough out to 1/16-inch thickness using a rolling pin or pasta rolling machine. Cut into three- by three-inch squares and set aside in the refrigerator. Dust the squares with flour so they don’t stick together. To make the sauce, heat the oil over medium heat in a large
saucepan. Sweat the onion and garlic, stirring occasionally until softened, about three minutes. Add white wine and re- duce by three-quarters. Add the cream and simmer until con- sistency is thick enough to coat the back of a dipped spoon. Stir in cream cheese, lemon rind, juice, salt and pepper until blended. Mix in spinach last. Boil a large pot of salted water and add pasta squares. Cook five to 10 minutes, until pasta is tender and firm. For this simple recipe, there is no need to seal the filling in the pasta. When building the ravioli, start with a square of pasta and place a piece of hot, flaked salmon on top. Add a little sauce, place another pasta square on top and finish with the sauce. Garnish and serve. —Vince Paquot
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