Salmon "Ravioli" with Lemon Dill Sauce



Don’t fancy the floury mess of making your own ravioli? Easy - just use wonton wrappers instead!

  • 40 wonton wrappers
  • 500gr salmon
  • ½ cup white wine
  • 2 tablespoon lemon juice fresh squeezed
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh dill
  • ½ teaspoon Kosher salt
  • 1 tablespoon shallots chopped
  • 125gr ricotta softened
  • ¼ teaspoon pepper fresh
  • 2 tablespoon parsley finely chopped
  • 4 tablespoon butter unsalted
  • 1 tablespoon olive oil
  • 2 shallot diced
  • ½ cup white wine
  • 4 tablespoon fresh dill
  • 1 tablespoon lemon zest
  • Parmesan cheese for topping


  • In a skillet steam the salmon in wine and lemon juice. Add chives, dill, salt and shallots. Cook for about 5 minutes on each side. Transfer to a bowl. Discard all but 2 tablespoons of the liquid. Allow the salmon to cool, then shred. Add the 2 tablespoon of the liquid to the salmon. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.
  • Place water in a large pot and bring to a boil.
  • While the water is heating up place a small amount of filling in the centre of each wonton wrapper (about 1 Tbsp).
  • Using your index finger moisten the edges of the wonton wrapper with water. Form a triangle by bringing two points together in a diagonal manner.
  • When you have finished filling the won tons, allow them to sit for about 20 minutes so they can properly seal.
  • Working in batches of 6-8 at a time work drop the "ravioli" into the boiling water and cook for about 5 minutes. Remove with a slotted spoon and place on a platter. Place in the oven to keep warm.
  • Prepare the sauce by melting butter and olive oil. Toss in the shallots, and sauté until translucent. Stir in the lemon juice, white wine and the dill.
  • Remove "ravioli" from oven and pour sauce over them. Garnish with lemon zest and top with grated parmesan.

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