Ravioli with Smoked Salmon

pasta orecchiette with smoked salmonIngredients

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.

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