Gluten-Free Cheese Ravioli with Salmon
Ingredients
- 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
- 1 lemon
- 2 skinless salmon fillets
- 2 tablespoons olive oil
- 1 (6 ounce) bag baby spinach
- 3 garlic cloves, sliced
- 2 tablespoons butter
- Shredded Parmesan cheese
Directions
Bring a large pot of water to a boil and cook the ravioli according to the package directions; drain and set aside. Meanwhile, halve the lemon and squeeze the juice from one half into a small bowl; cut the remaining half into small wedges. Set lemon juice and wedges aside. Rinse the salmon fillets and pat dry. Sprinkle each fillet with salt and black pepper. In a large skillet, heat the olive oil over medium heat; add the salmon and cook for 3 to 4 minutes per side until the salmon flakes. Remove salmon and set aside; add the baby spinach to the skillet. Cook for 1 minute until the spinach begins to wilt. Remove the spinach from the skillet and set aside; add the lemon juice, garlic, and butter to the skillet. Cook and stir over medium heat until butter is melted. Divide the ravioli among 4 plates, top ravioli with spinach. Slice the salmon fillets in half and place on top of spinach. Pour the sauce over top of your dish. Serve with the lemon wedges and shredded Parmesan cheese.
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