500g cheese and spinach ravioli (or pasta of choice)
¼ cup low fat yoghurt
2 tablespoons chopped fresh or dried dill (or herb of choice)
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 tablespoon olive oil
1 clove garlic finely chopped
250g smoked salmon chopped into 1-2cm chunks
2 tablespoons drained and chopped capers
Grated rind of ½ lemon
1. Add ravioli to a large pan of boiling water and simmer until just tender (according to packet instructions).
2. In a bowl, mix together yoghurt, dill, honey, Dijon and lemon juice.
3. Lightly fry garlic in olive oil over medium heat for a minute. Add salmon, capers and lemon rind and lightly fry for a further minute.
4. Gently drain ravioli and return to pan. Add yoghurt mixture and carefully mix through, then add salmon mixture and carefully mix again. Serve immediately.