Combine our sumptuous Four Cheese Ravioli with smoked salmon and dill for an easy weeknight dinner.
1 tablespoon minced shallot or sweet onion
1 tablespoon butter
1 cup dry white wine
1 cup heavy cream
1 tablespoon chopped fresh dill or ½ teaspoon dried dill
1 teaspoon fresh lemon juice
1 teaspoon 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
Cook the ravioli according to the package directions and drain. Set aside until needed.
In a large skillet, melt the butter over medium high heat and sauté the shallot until softened but not browned, about 3-4 minutes.
Add the wine, and boil until reduced by half.
Add the cream and bring to boil.
Reduce heat and simmer until mixture thickens enough to coat spoon, stirring occasionally, about 10 minutes.
Stir in the dill, lemon juice and zest and a good pinch each of salt and white pepper. Taste and adjust as needed.
Remove from heat and add the cooked ravioli; toss gently to coat with the sauce.
Reserve a few pieces of salmon for garnish and add the remaining pieces to the pan, stirring to just heat through.
Divide the ravioli among 4 plates. Garnish with the reserved salmon, a sprig of fresh dill and a lemon wedge.
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.