Salmon Ravioli with Roasted Red Pepper Sauce

Calling all hesitant cooks (ie, those in my family who think you cannot do anything remotely creative): homemade ravioli just got easier. True, my kitchen is equipped with a stand mixture and pasta rolling attachment, and a ravioli mold, which make true homemade ravioli much less of a task than you might think. However, tonight I took an even shorter route, with some leftover wonton wrappers. As you know, I'm loving these things lately. They are so versatile - you can fill them with whatever your heart desires and bake, fry, or steam them to make tasty and impressive little appetizers. You can also use them to make quick and easy homemade ravioli. I'm not going to lie, they are not quite as good as the real thing - after all, the texture is going to be that of the wontons you recognize from soup, not quite a real pasta dough. But, they're easy to work with, convenient, and healthy. 2 oz of these wrappers have about 165 calories, and for the brand I buy from the Asian grocery store around the corner, that works out to 10 wrappers. 10 ravioli on my plate - I'll take it! Oh food scale, what would I do without you?

Anyway, back to the ravioli. For the filling, I combined some roasted salmon with goat cheese and parsley. For the sauce, I prepared a simple roasted red bell pepper puree, that was delicious sweet and spicy. I roasted the peppers myself, which I assure you is quite easy, but if you really like, you can spend more money and buy a jar of them at the grocery store.

Ben and I both really enjoyed how the flavors came together, and I thought this was quite flavorful and low-calorie for a pasta dish. A sprinkle of pecorino romano on top really added a nice sharp contrast to the dish. And seeing as I have a great source for beautiful yet cheap red bell peppers, this sauce is an easy go-to way to flavor up almost anything.

Salmon and Goat Cheese Ravioli with Roasted Red Pepper Sauce
6 oz salmon fillet
1/2 of a lemon
salt and pepper
1 clove garlic, minced
1 tbsp chopped fresh parsley
2 oz goat cheese
4 oz wonton wrappers (for the brand I buy, from an Asian grocery store, this is about 20 wrappers)
2 medium red bell peppers
1/4 cup chopped onion
1 clove garlic, minced
1/4 tsp crushed red pepper
dash of oregano, salt & pepper
1/4-1/2 cup chicken broth

Preheat oven to 350F. Squeeze lemon juice over salmon and sprinkle with salt and pepper. Roast in oven for about 15-20 minutes, or until cooked through. Remove from oven and cool. Chop finely in food processor, and combine with garlic, parsley and goat cheese. Place 1 tsp of filling onto each wonton wrapper, wet edges with water, and press together to seal. Place in freezer while preparing sauce.

Preheat broiler to high. Spray peppers with cooking spray, place on a baking sheet, and cook under broiler for several minutes on each side, until all sides are charred. Remove from oven and place in a bowl covered with plastic wrap until cool enough to handle. Meanwhile, saute onion in a small pan coated with cooking spray, over medium heat, for about 5 minutes or until sauce. Add garlic, crushed red peppers, oregano, salt, and pepper; cook 1 minute more. Remove skin and stems from peppers and place in blender along with onion mixture and broth; puree until smooth. Transfer to a small saucepan to keep warm.

Cook ravioli in boiling water for 3-4 minutes. To serve, place a ladle of sauce on a plate, place ravioli on top, and drizzle with remaining sauce. Garnish with freshly grated pecorino romano cheese, if desired. Makes 2 servings.


Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 436.6
Total Fat: 14.0 g
Cholesterol: 78.5 mg
Sodium: 601.9 mg
Total Carbs: 42.5 g
Dietary Fiber: 3.8 g
Protein: 33.9 g