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Grilled Vegetable Ravioli with Salmon & Dill Pesto Cream

Grilled Vegetable Ravioli with Salmon & Dill Pesto Cream

Indulge in this flavorful dish! SKU# 34351, 55025
Print Recipe Pin Recipe
Course Dinner, Lunch, Main Course, main dish, Summer
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 lb. Grilled Vegetable Ravioli 34351
  • ¼ Cup Basil Pesto 55025
  • Salmon 1 portion per plate
  • 1 TBSP Butter
  • 1 TBSP Vegetable Oil
  • 1 Cup Heavy Cream
  • Fresh Dill about ¼ Cup
  • 1 Lemon
  • Salt & Pepper

Instructions
 

  • Gather and prepare ingredients: Remove fresh dill from stems, roughly chop dill. Zest and juice lemon, reserve both. Portion and remove skin from salmon.
  • In a small bowl, combine cream, pesto and about 3 TBSP fresh dill. Mix until evenly combined.
  • Bring a large sauce pot to boil. Add Grilled Vegetable Ravioli to the pot and cook per instructions, about 3 minutes. Remove from heat and set aside.
  • Lightly coat salmon pieces with oil, salt & pepper.
  • In a medium sauté pan, cook salmon evenly on both sides until cooked through. Set it aside.
  • To the sauté pan, add the sauce mixture from step 2 along with about 1 TBSP lemon juice and heat until just before simmering. Add butter and ravioli to the sauce and toss until ravioli are coasted.
  • To plate, place about 5 Ravioli on plate and drizzle remaining sauce over top. Place 1 piece of salmon per plate and garnish with remaining dill and lemon zest over top. Enjoy.

Notes

  • Grilled Vegetable Ravioli makes a great side for any protein or as a main item by itself for meatless options.
  • Do not allow pesto cream sauce to overheat.
Keyword 34351, 55025, Basil Pesto, Grilled Vegetables, salmon
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