{"id":993,"date":"2017-05-08T11:02:32","date_gmt":"2017-05-08T11:02:32","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/05\/08\/201757salmon-spinach-ravioli\/"},"modified":"2017-05-08T11:02:32","modified_gmt":"2017-05-08T11:02:32","slug":"201757salmon-spinach-ravioli","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/05\/08\/201757salmon-spinach-ravioli\/","title":{"rendered":"Salmon spinach ravioli"},"content":{"rendered":"<p>Ravioli, in particular jumbo ones, are one of my favorite dish, both to eat and prepare. Or may be I just enjoy making them because I enjoy eating them so much!!!\u00a0<\/p>\n<p>This time I made spinach and salmon ravioli, a king of classic I guess, but so very delicious!\u00a0<\/p>\n<p>The pasta is always the same for two as a whole meal: 100g of semolina or manitoba, 1 egg, 2tbs of olive oil, a bit of salt. For the filling I used 1 filet of fresh salmon and a bouquet of fresh spinach. In a small pan with 1cm of water I add the salmon and the washed spinach. I cook first under cover, then I dry the mixture at low heat after squeezing it into rough pur\u00e9e, add some black pepper. Once it is dry enough I put it too cool down. Roll the dough and male the ravioli. Finally just boil them and serve with cream, butter or olive oil, as you like!<\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/54c4c3bde4b03dfa2a325d98\/550e8df8e4b047e3d942a260\/590efdd73a0411cc35907fb6\/1494154725022\/IMG_2703.JPG\" alt=\"\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ravioli, in particular jumbo ones, are one of my favorite dish, both to eat and prepare. Or may be I just enjoy making them because I enjoy eating them so much!!!\u00a0 This time I made spinach and salmon ravioli, a king of classic I guess, but so very delicious!\u00a0 The pasta is always the same&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2017\/05\/08\/201757salmon-spinach-ravioli\/#more-993\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,336,360],"tags":[123,618,21,283,132,284,643,606],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/993"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=993"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/993\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}