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 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.
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 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 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 “ravioli” recipes coming down the pipes, so stay tuned!
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.
- 40 wonton wrappers
- 16 oz salmon
- 1/4 cup white wine
- 2 Tbsp lemon juice fresh squeezed
- 1 Tbsp chives fresh
- 1 Tbsp dill fresh
- 1/2 tsp Kosher salt
- 1 Tbsp shallots chopped
- 4 oz ricotta softened
- 1/4 tsp pepper fresh
- 2 Tbsp parsley finely chopped
- 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 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 saute until translucent. Stir in the lemon juice and the dill.
- Remove "ravioli" from oven and pour sauce over them. Garnish with lemon zest.
- Top with Parmesan cheese