Four Cheese Ravioli with Smoked Salmon & Dill

Combine our sumptuous Four Cheese Ravioli with smoked salmon and dill for an easy weeknight dinner.

Ingredients

 1 tbsp minced shallot or sweet onion
 1 tbsp butter
 1 cup dry white wine
 1 cup heavy cream
 1 tbsp chopped fresh dill or ½ teaspoon dried dill
 1 tsp fresh lemon juice
 1 tsp lemon zest
 pinch of ground black pepper
 1 lb Armanino Four Cheese Ravioli, cooked and drained
 3 oz smoked salmon, cut into thin strips
 lemon wedges or slices for serving

Directions

1

Cook the ravioli according to the package directions and drain. Set aside until needed.

2

In a large skillet, melt the butter over medium high heat and sauté the shallot until softened but not browned, about 3-4 minutes.

3

Add the wine, and boil until reduced by half.

4

Add the cream and bring to boil.

5

Reduce heat and simmer until mixture thickens enough to coat spoon, stirring occasionally, about 10 minutes.

6

Stir in the dill, lemon juice and zest and a good pinch each of salt and white pepper. Taste and adjust as needed.

7

Remove from heat and add the cooked ravioli; toss gently to coat with the sauce.

8

Reserve a few pieces of salmon for garnish and add the remaining pieces to the pan, stirring to just heat through.

9

Divide the ravioli among 4 plates. Garnish with the reserved salmon, a sprig of fresh dill and a lemon wedge.

Chef’s Tips

  • Smoked salmon comes in a few forms, any of will work in the dish. Cold smoked salmon is softer and a bit silky, like nova or lox, and what we would think of eating on a bagel. Hot smoked salmon is firmer, a smokier in flavor and flakes rather than slices easily.
  • If you don’t care for dill, other herbs such as tarragon or basil will work nicely.
  • A little steamed asparagus or fresh peas would be a nice addition to the sauce or alongside.

Ingredients

 1 tbsp minced shallot or sweet onion
 1 tbsp butter
 1 cup dry white wine
 1 cup heavy cream
 1 tbsp chopped fresh dill or ½ teaspoon dried dill
 1 tsp fresh lemon juice
 1 tsp lemon zest
 pinch of ground black pepper
 1 lb Armanino Four Cheese Ravioli, cooked and drained
 3 oz smoked salmon, cut into thin strips
 lemon wedges or slices for serving

Directions

1

Cook the ravioli according to the package directions and drain. Set aside until needed.

2

In a large skillet, melt the butter over medium high heat and sauté the shallot until softened but not browned, about 3-4 minutes.

3

Add the wine, and boil until reduced by half.

4

Add the cream and bring to boil.

5

Reduce heat and simmer until mixture thickens enough to coat spoon, stirring occasionally, about 10 minutes.

6

Stir in the dill, lemon juice and zest and a good pinch each of salt and white pepper. Taste and adjust as needed.

7

Remove from heat and add the cooked ravioli; toss gently to coat with the sauce.

8

Reserve a few pieces of salmon for garnish and add the remaining pieces to the pan, stirring to just heat through.

9

Divide the ravioli among 4 plates. Garnish with the reserved salmon, a sprig of fresh dill and a lemon wedge.

Four Cheese Ravioli with Smoked Salmon & Dill

Yields4 Servings

Prep Time10 mins

Cook Time20 mins

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