Hot-smoked salmon ravioli with dill butter sauce
- A challenge
- March 2009
- For 2 people
- Takes 40 minutes to make, 5 minutes to cook, plus chilling
Pair homemade ravioli with indulgent fillings such as this pleasing hot-smoked salmon and ricotta concoction, and then ladle herby melted butter on top.
For something a little simpler, try our ricotta and basil ravioli recipe.
- 15.3g (7.2g saturated)
- 30.4g (1.7g sugars)
If you don’t have time to make your own ravioli, you can always cheat by buying fresh pasta sheets from good Italian delis or order online.
Open-freeze the uncooked ravioli at the end of step 4 until solid, then transfer to a container or freezer bag and freeze for up to 3 months. Cook in a pan of boiling water from frozen until piping hot and tender.
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