Smoked Salmon Ravioli
SMOKED SALMON RAVIOLI
MAKES 48 RAVIOLI
Photo by Linda Doell
1, 3-oz. pkg. of smoked salmon (I used wild-caught, smoked Alaskan salmon)
2 cups Skim Ricotta Cheese
1 Tbsp. Dill Weed
1 pkg. of wonton wrappers
DIRECTIONS
1. Drain salmon and mix in medium-sized bowl with ricotta cheese.
2. Add dill weed to mixture and thoroughly mix.
3. Put about a teaspoon of the salmon mixture in the middle of a wonton wrapper, brush the edges with water and press together to seal it and fold the edges over.
4. Cook about 5 to 6 minutes in boiling water. The ravioli will float when done.
5. Serve with a light cream or Alfredo sauce
MEAL IDEA: Smoked salmon ravioli with grilled asparagus spears and a green salad.
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