Salmon Ravioli with Delicious Tomato Cream Sauce
Always wanted to cook salmon ravioli and finally I made them. They turned out really good especially with this vivid orange cream tomato sauce. I’m a very happy cook today!
Ingredients
- cherry tomatoes - 2 cup
- extra virgin olive oil - 1 tablespoon
- sea salt - 1 tsp
- sage leaves - 1 tablespoon, finely chopped
- garlic - 1 clove, finely chopped
- anchovy fillet - 3
- white wine - 1/4 cup
- heavy whipping cream - 1/2 cup
- freshly grated Parmesan - 1/2 cup
- ready made wonton/ravioli wraps - 1 package
- salmon fillet - 1/2 lb
- ricotta cheese - 5 oz
- salt - to taste
- freshly ground black pepper - to taste
- lemon zest - 1 tbsp.
- egg - 1
- freshly ground black pepper - to taste
Instructions:
- Preheat an oven to 375 F.
- Toss the cherry tomatoes with olive oil, chopped garlic, sea salt and sage leaves. Put them on a baking sheet an bake for 15-20 min until tender.
- Transfer the roasted tomatoes along with a juice in a small saucepan, add chopped anchovy fillet and white wine.
- Bring to a simmer, reduce heat to a medium-low and continue simmering for 5 min.
- Pour the tomatoes with all the juice in a blender; puree until smooth.
- Strain the tomato mixture through a sieve and return to the saucepan over a medium heat.
- Stir in the heavy cream and simmer until slightly thickened, about 2 minutes.
- Add 2-3 tablespoons of Parmesan, season with salt and black pepper to taste. Remove from the heat.
- In a food processor combine the salmon fillet, ricotta and lemon; process until smooth. Season to taste with salt and pepper.
- In a small bowl lightly beat the egg.
- Spoon a small amount (about 1 teaspoon) of the salmon mixture onto each wonton. Brush the edges of the wonton with egg.
- Fold over the wonton to form a triangle, make sure to seal tightly. Pull the sides to form the classic tortellini shape and pinch the ends together.
- Transfer the ravioli to a serving dish. Serve them with a hot tomato cream sauce and grated Parmesan.
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Maureen | Orgasmic Chef November 9, 2015 (6:42 am)
OMG these ravioli not only look delicious, I would lick the plate of all that sauce too.