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    Home >> American

    Salmon Ravioli with Lemon Dill Sauce

    Modified: Feb 21, 2022 · Published: Dec 25, 2016 by Analida · • Word count:601 words. • About 4 minutes to read this article. • This post may contain affiliate links ·

    295 shares
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    Jump to Recipe Print Recipe
    Quick and easy salmon ravioli made with wonton wrappers. You'll love this time saving recipe and serve it with a simple lemon dill white wine sauce. | ethnicspoon.com

    Until recently I had never made ravioli from scratch. The thought terrified me. Seriously! Visions of dough covered floors, walls, and ceilings stopped me in my tracks. Then a few weeks ago while laying in bed looking over cookbooks I thought: What if I could make salmon ravioli using wonton wrappers?  It is so simple, make the filling, add about 1 Tbsp to the wonton, fold, wet the edges and pinch to seal them up.

     

    Steps to prepare salmon ravioli
    Okay, not overly Italian, but a good way to start. Food bloggers are supposed to improvise, to think outside the box. Right? Enough said! The idea for salmon ravioli with lemon dill sauce was born.

    a plate of salmon ravioli with cheese on the right and a fork and knife on the left

    My salmon ravioli making adventure has begun. The reason I decided on salmon is because it is an ingredient I absolutely love, and so does my family. Salmon is also very versatile, therefore developing a recipe for salmon ravioli with lemon dill sauce was sort of a natural thing. If you are a salmon lover, check out my recipe for salmon tartlets; they are easy to make and so delicious.

    a fork and knife on a napkin and salmon ravioli on a plate with cheese above

    The homemade ravioli filling is pretty simple: Salmon, chives, cream cheese, dill. The lemon dill sauce is pretty straightforward too. Melt some butter, toss in some shallots, and lemon juice. Toss everything together and top with dill, and lemon zest. Who would have thought that making"ravioli" from scratch would be so easy? There will be other wonton wrap recipes coming down the pipes, so stay tuned!

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    Quick and easy salmon ravioli made with wonton wrappers. You'll love this time saving recipe and serve it with a simple lemon dill white wine sauce. | ethnicspoon.com

    Salmon Ravioli with Lemon Dill Sauce

    Super easy to make salmon ravioli using wonton wrappers. A perfect dinner to share with friends or family. The lemon dill sauce is the perfect complement.
    5 from 1 vote
    Print Pin Rate
    Course: Main dish
    Cuisine: American
    Keyword: easy recipe, poached, ravioli, seafood, steamed salmon, white wine
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 306kcal
    Author: Analida Braeger

    Ingredients

    • 40 wonton wrappers
    • 16 oz salmon
    • ¼ cup white wine
    • 2 Tbsp lemon juice fresh squeezed
    • 1 Tbsp chives fresh
    • 1 Tbsp dill fresh
    • ½ tsp Kosher salt
    • 1 Tbsp shallots chopped
    • 4 oz ricotta softened
    • ¼ tsp pepper fresh
    • 2 Tbsp parsley finely chopped

    Sauce

    • 4 Tbsp butter unsalted
    • 1 Tbsp olive oil
    • 2 shallot diced
    • ½ cup white wine
    • 4 Tbsp dill fresh
    • 1 Tbsp lemon zest
    • Parmesan cheese for topping

    Instructions

    • In a skillet steam the salmon in wine and lemon juice. Add chives, dill, salt and shallots. Cook for about 5 minutes on each side. Transfer to a bowl. Discard all but 2 tablespoons of the liquid. Allow the salmon to cool, then shred. Add the 2 Tbsp of the liquid to the salmon. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.
    • Place water in a large pot and bring to a boil.
    • While the water is heating up place a small amount of filling in the center of each wonton wrapper (about 1 Tbsp).
    • Using your index finger moisten the edges of the wonton wrapper with water. Form a triangle by bringing two points together in a diagonal manner.
    • When you have finished filling the won tons, allow them to sit for about 20 minutes so they can properly seal.
    • Working in batches of 6-8 at a time work drop the "ravioli" into the boiling water and cook for about 5 minutes. Remove with a slotted spoon and place on a platter. Place in the oven to keep warm.
    • Prepare the sauce by melting butter and olive oil. Toss in the shallots, and sauté until translucent. Stir in the lemon juice, white wine and the dill.
    • Remove "ravioli" from oven and pour sauce over them. Garnish with lemon zest.
    • Top with Parmesan cheese

    Nutrition

    Calories: 306kcal | Carbohydrates: 24g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 450mg | Potassium: 365mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 4.6mg | Calcium: 60mg | Iron: 1.9mg

     

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    295 shares
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    Reader Interactions

    Comments

    1. Miz Helen

      January 25, 2017 at 11:05 am

      What a beautiful dish and delicious recipe! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great day and come back soon!
      Miz Helen

      Reply
      • Analida

        January 25, 2017 at 6:35 pm

        Thank you! You have the nicest comments. I am so glad I can share with Full Plate Thursday!

        Reply
    2. April J Harris

      January 25, 2017 at 1:48 pm

      I've hesitated to try making my own pasta for that very reason! Love this idea, Analida! Your Salmon Ravioli with Lemon Dill Sauce looks really elegant and so tasty too. Pinning. Thank you for being a part of our Hearth and Soul Link Party.

      Reply
      • Analida

        January 25, 2017 at 6:29 pm

        Hi April, thanks for pinning! It is really delicious.

        Reply
    3. Mitchelle Pam

      April 18, 2018 at 3:40 pm

      5 stars
      The thought of preparing Ravioli actually terrifies a newbie. But with consistent practice it becomes a simple and interesting task.

      Reply
      • Analida

        April 18, 2018 at 5:26 pm

        It's so easy when you use the wonton wrappers. Yes, making ravioli from scratch can be terrifying, but this way it is so easy.

        Reply
    4. Sarah Anne

      May 24, 2019 at 10:59 am

      Where do I use the 2 tablespoons of liquid from cooking the salmon?

      Reply
      • Analida

        May 24, 2019 at 2:12 pm

        Hi Sarah, I added the instruction to add the 2 Tbsp of the reserved liquid back to the salmon when you shred it. Thanks!

        Reply
    5. Ann-Marie

      February 09, 2020 at 11:26 am

      Where does the wine get used in the sauce? Not in the instructions. Thanks

      Reply
      • Analida

        February 10, 2020 at 10:26 am

        Hi Ann-Marie, The white wine goes in after you melt the butter in the pan. I updated the step. Thanks so much!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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