• Salmon Ravioli with Delicious Tomato Cream Sauce

Salmon Ravioli with Delicious Tomato Cream Sauce

Always wanted to cook salmon ravioli and finally I made them. They turned out really good especially with this vivid orange cream tomato sauce. I’m a very happy cook today!

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My Recipe

Prep Time: 15 mins
Cook Time: 45 mins

Ingredients

  • cherry tomatoes - 2 cup
  • extra virgin olive oil - 1 tablespoon
  • sea salt - 1 tsp
  • sage leaves - 1 tablespoon, finely chopped
  • garlic - 1 clove, finely chopped
  • anchovy fillet - 3
  • white wine - 1/4 cup
  • heavy whipping cream - 1/2 cup
  • freshly grated Parmesan - 1/2 cup
  • ready made wonton/ravioli wraps - 1 package
  • salmon fillet - 1/2 lb
  • ricotta cheese - 5 oz
  • salt - to taste
  • freshly ground black pepper - to taste
  • lemon zest - 1 tbsp.
  • egg - 1
  • freshly ground black pepper - to taste

Instructions:

  1. Preheat an oven to 375 F.
  2. Toss the cherry tomatoes with olive oil, chopped garlic, sea salt and sage leaves. Put them on a baking sheet an bake for 15-20 min until tender.
  3. Transfer the roasted tomatoes along with a juice in a small saucepan, add chopped anchovy fillet and white wine.
  4. Bring to a simmer, reduce heat to a medium-low and continue simmering for 5 min.
  5. Pour the tomatoes with all the juice in a blender; puree until smooth.
  6. Strain the tomato mixture through a sieve and return to the saucepan over a medium heat.
  7. Stir in the heavy cream and simmer until slightly thickened, about 2 minutes.
  8. Add 2-3 tablespoons of Parmesan, season with salt and black pepper to taste. Remove from the heat.
  9. In a food processor combine the salmon fillet, ricotta and lemon; process until smooth. Season to taste with salt and pepper.
  10. In a small bowl lightly beat the egg.
  11. Spoon a small amount (about 1 teaspoon) of the salmon mixture onto each wonton. Brush the edges of the wonton with egg.
  12. Fold over the wonton to form a triangle, make sure to seal tightly. Pull the sides to form the classic tortellini shape and pinch the ends together.
  13. Transfer the ravioli to a serving dish. Serve them with a hot tomato cream sauce and grated Parmesan.

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4 Comments

  • comment-avatar
    Maureen | Orgasmic Chef November 9, 2015 (6:42 am)

    OMG these ravioli not only look delicious, I would lick the plate of all that sauce too.

  • comment-avatar
    Dianna July 5, 2016 (1:39 am)

    Could you leave out the parmesan cheese and still have a cohesive ravioli? I can tolerate ricotta and cream cheese but don’t eat any other kind of cheese.

    • comment-avatar
      voloshyna July 5, 2016 (2:08 pm)

      Hi Dianna. I’m pretty sure you can skip Parmesan cheese. You can add 1 extra oz of Ricotta instead.

  • comment-avatar
    Annie August 27, 2018 (3:30 pm)

    Excuse my ignorance, but is the salmon not cooked? I don’t see anywhere that indicates to cook the salmon. I’m new to cooking salmon, is it supposed to be pre-cooked?