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Ingredients

• 0 For the Ravioli:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 spring onion, chopped
• 1 aubergine , peeled and cubed
• 1 pinch sea salt and pepper to taste
• 1 1/4 cups sliced fresh mushrooms
• 1 cup fresh spinach
• 1 cup cooked salmon, flaked
• 3 tablespoons ricotta cheese
• 3 tablespoons cottage cheese
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons dried basil
• 1 pound fresh pasta sheets
• 0
• 0 For the Roasted Vegetables:
• 4 cups cauliflower florets
• 1 tablespoon olive oil
• 1/2 cup dry breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon grated Parmesan cheese
• 1 pinch sea salt and pepper to taste
• 1 serving olive oil cooking spray
• 8 ounces cherry tomatoes, halved
• 1 courgette, grated
• 0
• 1 tablespoon butter
• 1 tablespoon finely chopped fresh parsley

Description

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, Aubergine , Spinach, And Mixed Cheeses. On The Side: Roasted

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