Quick Salmon Ravioli in Creamy Tomato Sauce

Prep time: 15 mins |
Cook time: 15 mins |
Total: 30 mins |
Serves:4

🛒 Ingredients

• 400g plain flour
• 4 large eggs
• 400g cooked salmon, flaked
• 100g ricotta cheese
• Zest of 1 lemon
• 1 tbsp chopped fresh dill
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 400g chopped tinned tomatoes
• 100ml double cream
• 1 tsp dried oregano
• Salt and pepper to taste

👩‍🍳 Instructions

1. Mix the flour and eggs into a dough. Knead for 5–7 minutes. Rest wrapped for 15 mins.
2. Mix salmon, ricotta, lemon zest, dill, salt and pepper into a smooth filling.
3. Roll out pasta sheets. Add small spoonfuls of filling, cover and press to seal. Cut into ravioli.
4. Boil salted water. Cook ravioli for 3–4 mins or until they float. Drain and set aside.
5. Sauté garlic in olive oil. Add tomatoes, cream, oregano, salt and pepper. Simmer 10 mins.
6. Gently stir in cooked ravioli and serve hot, garnished with dill or Parmesan.

💡 Tips & Storage

Freeze extra uncooked ravioli flat on a tray before storing in a bag – they’ll keep for up to 3 months. Defrost before boiling or cook from frozen for 6–7 minutes.