Smoked Salmon always seems like it’s perfect to add to summer dishes. This cider and salmon cream cheese sauce for ravioli is great warm or cold for a delicious summer dish.
Written and photographed by Tess Jewell-Larsen
I had been planning on making another dish for this week, but when I went to the market to get ingredients, they didn’t have some of the most important ingredients, so I had to change last minute.
But while I was there I saw some delicious smoked salmon that I just couldn’t pass up. A few weeks ago a friend of mine invited me to lunch and she made a smoked salmon ravioli dish that I fell in love with. So I decided to recreate the dish but… with a few changes: cider being one of them. The other change was that instead of olive oil as the base, I wanted to use cream cheese. I’ve been having a sort of food love affair with cream cheese lately (not exactly the healthiest, but I was re-introduced to it a couple weeks ago and I can’t seem to stop adding it to things).
The sweet of the cider combines well really well with the salty smoked salmon and cream cheese. And with the cheese ravioli added in it’s mixture it really makes a yummy lunch dish.
Enjoy!
Cider and Smoked Salmon Cream Cheese Sauce with Ravioli
Ingredients:
1 Teaspoon olive oil
1 onion chopped
2 clove garlic
250 g (8.8oz) dry ravioli
2 Tablespoons cream cheese (I used light cream cheese)
2 Tablespoons cider
Salt, pepper and dried basil to taste
Directions:
Fill a pot with water following the directions of the ravioli you bought, boil the water, add ravioli and cook.
Chop the onions and garlic. In a sauté-pan sauté the onions and garlic in olive oil until the onions are translucent. Add a splash of cider if they get dry.
Once the onions are translucent add cream cheese and cider. Make sure your heat is low! Mix the cream cheese until it has melted into the cider and has created a white sauce. Let it sit for about 5 to 10 minutes on low heat. Add pepper and dried basil to taste.
Add the cooked ravioli. Mix well getting the ravioli well covered in the sauce. Turn off heat.
Now add smoked salmon. Flake the smoked salmon as you put it in. Let the mixture sit for a little bit to mix flavors before eating.
This dish is good warm right out of the pan or cooled.
