Salmon and spinach
690₴ volumeWe sought that peace which only water knows —
When waves move slow enough to lull the light,
And all the surface shimmers as it flows
And something inside you surrenders to the sight.
The noise that filled your chest the whole day long
Grows soft, then softer still, then falls away —
There is only water. And you, made whole and strong
By nothing more than letting yourself sway.
Taste it. Close your eyes.
Remember how simple it is to drift along the current of your own joy.
Dough: durum wheat flour, soft wheat flour, purified water, fresh eggs, fresh beetroot, freeze-
dried beetroot, sea salt, turmeric.
Filling: Selected salmon (18%), rich cream cheese (cheese, milk proteins, skimmed milk powder, natural flavoring (contains milk), salt, thickeners: locust bean gum, guar gum, acidity regulator: citric acid), fresh spinach (11%), broccoli, sea salt, raw cane sugar, freshly cracked black pepper.
Nutritional value per 100g: Energy – 841.0 kJ / 201.0 kcal; Fats – 6.2 g, of which saturates – 2.4 g; Carbohydrates – 26.9 g, of which sugars – 1.6 g; Proteins – 9.1 g; Salt – 1.2 g.
- Grab a large pot — ravioli need space to move. Fill it with water (about 300 ml per 100g) and add a generous pinch of sea salt.
- Drop the ravioli in before the water hits a full boil, right when the first bubbles start to appear. This keeps the dough delicate and the filling where it belongs.
- Once it comes to a boil, turn the heat down to medium and cook for 8–10 minutes, stirring gently every now and then. Don’t overdo it — you want the dough to have a little give and the filling to stay soft and juicy.
- Lift them out with a slotted spoon and let them sit for just a few seconds before serving.
Cook with soul. Share with the people you love.
The real magic is in keeping it simple. Finish with a good knob of butter or our house sauce — for when you want a little more depth.
Thanks to flash-freezing technology, the dough holds its texture and nutrients all the way to your plate. Once thawed, don’t refreeze.
