Smoked Salmon Ravioli

The bagel is known for being flavored with smoked salmon and cream cheese. But how about this for a twist: salmon and cream cheese ravioli. The creamy stuffing melts with the tomato sauce in your mouth for a one-of-a-kind taste. Visually, the translucent chervil leaves add a touch of beauty. It's very easy to make, and very delicious to eat.

Smoked Salmon Ravioli


(Recipe by:Chef Yasue Siewert)


Prep.: 20 minutes
Cook: 5 minutes


Makes 3 to 4 servings (20 raviolis)


4 oz smoked salmon, chopped into small pieces
4 oz cream cheese, room temperature
1/8 tsp black pepper
40 wonton skins
1 egg
some chervils (or Italian parsley)
tomato sauce
grated parmesan cheese


In a small bowl, mix smoked salmon, cream cheese, and black pepper.

In another small bowl, whisk egg and 1 tsp of water well.

Place about 1 tsp of the cream cheese filling in the center of a wonton skin, and top with a couple of chervil leaves. Brush the edge of the skin with egg mixture. Top with another wonton skin. Push out any air bubbles and press the edges tightly to seal. Using a fluted ravioli cutter or cookie cutter, cut out squares/round of ravioli.
Repeat with the remaining filling and wonton skins.

Heat the tomato sauce.
Boil water and 1 tbsp of salt in a large pot, and cook ravioli until just tender about 1 minute. Using a spider strainer, carefully remove the ravioli and place on the plate/pasta bowl and pour tomato sauce over them. Sprinkle grated parmesan cheese over the ravioli and serve warm.

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