Salmon Ravioli With Garlic And Dill Sauce - cooking recipe

Ingredients

1 can (15 oz) pink or red salmon, drained and flaked
1/3 cup sun-dried tomatoes, drained and finely chopped
2 None green onions, thinly sliced
1 1/4 cups heavy cream
2 tbsp dill, finely chopped
13 oz fresh lasagne sheets
None None FOR THE GARLIC AND DILL SAUCE
2 tsp olive oil
1 clove garlic, crushed
1/2 None lemon, juiced
1 tbsp dill, finely chopped, plus additional, to serve

Preparation

Combine salmon, tomatoes, onions, 2 tbsp of the cream and dill in a medium bowl. Season to taste.
Cut each lasagne sheet into 6 even squares. Place a level tablespoon of salmon mixture on half of the squares. Top with remaining squares, pressing edges firmly to seal.
Cook ravioli, 5-6 at a time, in a large pan of boiling, salted water, for 4-5 mins until they float to the surface. Remove with a slotted spoon to a bowl.
Meanwhile, for the garlic and dill sauce, heat oil in a medium saucepan on medium heat. Saute garlic for 1 min until fragrant. Stir in remaining cream. Bring to a boil, stirring. Reduce heat to low. Simmer for 5 mins until cream has thickened slightly. Stir in lemon juice and dill.
Toss ravioli with sauce. Serve topped with additional dill.