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 tablespoon to the wonton, fold, wet the edges and pinch to seal them up.
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.
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.
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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Salmon Ravioli with Lemon Dill Sauce
Ingredients
- 40 wonton wrappers
- 16 oz salmon
- ¼ cup white wine
- 2 tablespoon lemon juice fresh squeezed
- 1 tablespoon chives fresh
- 1 tablespoon dill fresh
- ½ teaspoon Kosher salt
- 1 tablespoon shallots chopped
- 4 oz ricotta softened
- ¼ teaspoon pepper fresh
- 2 tablespoon parsley finely chopped
Sauce
- 4 tablespoon butter unsalted
- 1 tablespoon olive oil
- 2 shallot diced
- ½ cup white wine
- 4 tablespoon dill fresh
- 1 tablespoon 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 tablespoon 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
Miz Helen says
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
Analida says
Thank you! You have the nicest comments. I am so glad I can share with Full Plate Thursday!
April J Harris says
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.
Analida says
Hi April, thanks for pinning! It is really delicious.
Mitchelle Pam says
The thought of preparing Ravioli actually terrifies a newbie. But with consistent practice it becomes a simple and interesting task.
Analida says
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.
Sarah Anne says
Where do I use the 2 tablespoons of liquid from cooking the salmon?
Analida says
Hi Sarah, I added the instruction to add the 2 Tbsp of the reserved liquid back to the salmon when you shred it. Thanks!
Ann-Marie says
Where does the wine get used in the sauce? Not in the instructions. Thanks
Analida says
Hi Ann-Marie, The white wine goes in after you melt the butter in the pan. I updated the step. Thanks so much!