Cheese Ravioli with Smoked Salmon in a Dill, Greek Yogurt Sauce
Ingredients
- 1 package (24 oz.) Celentano Large Round Cheese Ravioli
- ½ cup Greek yogurt
- 1 teaspoon fresh dill, coarsely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 4 oz. cured smoked salmon
- 2 celery ribs, chopped
- 2 green onions, chopped
- 1 cup grape tomatoes, halved
Directions
Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside. In a large bowl, combine the Greek yogurt, dill, lemon zest and juice, sea salt, and black pepper, stir to combine. Cut the salmon into bite-sized pieces and add to the bowl. Add the celery, green onions, tomatoes and pasta to the bowl, toss to coat evenly. Chill until ready to serve.
For a Gluten-Free option try using our Gluten Free Cheese Ravioli.
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