This salmon ravioli is the kind of dish that feels really special and elegant but is actually very achievable to make at home. Hot smoked salmon is folded into a delicate ricotta filling, then shaped into any filled pasta shape you like, I chose cappelletti. The pasta is tossed through a light, zingy lemon cream sauce finished with capers and fresh dill for the perfect balance of richness and freshness.
Hi! These are the kinds of recipes that really bring me joy to write up. I can picture you at the bench rolling some fresh pasta to make something really special. Whether you are making this for a date night, for some family or friends or just yourself, I hope you really enjoy the process.
I chose to make the pasta into the hat shaped cappelletti but you could use a classic square ravioli or something very easy like triangoli. The filling will work with any shape. Please feel free to use store-bought ravioli and just make the sauce too, will still be delicious!
Ingredients
Pasta Dough - Use my foolproof homemade pasta dough recipe, it has clear step-by-step instructions.
Hot smoked salmon - Ensure you get hot smoked not cold smoked salmon as the textures are completely different.
Ricotta - This is the base of the filling, make sure it is well drained. You could go one step further and make your own homemade ricotta, it is surprisingly easy!
Cream - Heavy cream is the most stable for sauces, especially when lemon juice is added.
Parmesan - It needs to be very finely grated with a microplane or the star side of a box grater. Grate your own fresh as pre-grated cheese has additives that won't melt as well.
Lemon - Fresh lemon juice is key for balancing the richness of both the filling and the sauce.
Capers - The perfect salty, briny addition to cut through the richness of the sauce and salmon. Use as little or as much as you like.
Dill - If you aren't a fan of dill feel free to substitute for Italian parsley or basil.
What filled pasta shape to choose
This filling will work with any filled shape you like. Here are some suggestions. I used capelletti as it always looks so elegant and is less complicated than it looks to make.
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Common questions
Hot smoked salmon is cooked during the smoking process and has a flaky texture, while cold smoked salmon is silky and sliced thin. You need hot smoked salmon for this recipe.
Yes. Blanch the ravioli briefly, let them cool completely, then freeze in a single layer before transferring to an airtight container. Cook straight from frozen. For more detailed instructions, see my full guide on how to store and freeze ravioli.
Absolutely! This sauce works beautifully with any fresh store-bought ravioli.
Love salmon pasta? Try this next
A creamy salmon pasta with lemon, capers and parmesan.
Some more ravioli dishes to try
Did you make this recipe?
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Recipe
Salmon Ravioli with Lemon Cream Sauce
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Ingredients
For the pasta
For the filling
- 200 grams ricotta cheese
- 200 grams hot smoked salmon (you'll need 400 grams all up)
- 1-2 tablespoons lemon juice
- salt and pepper
For the sauce
- 1 cup heavy cream
- 40 grams parmesan cheese, very finely grated
- 200 grams hot smoked salmon
- 1-2 tablespoons lemon juice
- 2-3 tablespoons capers
- 1 tablespoon fresh dill
Instructions
For the filled pasta
- Make your pasta dough and rest for 30 minutes.
- While the dough is resting, mix the filling ingredients together with 1 tablespoon lemon juice, adding more to taste if needed.
- Season to taste with salt and pepper. Salmon varies in saltiness but it will likely need a good pinch of salt and ¼ teaspoon black pepper. Refrigerate until ready to use.
- Roll out your rested dough to setting 6 on a marcato or seven on a kitchen aid attachment.
- Shape the pasta into your preferred filled pasta shape. I used cappelletti for this recipe. See my detailed guides for shaping classic square ravioli or homemade cappelletti for step-by-step instructions.
- Keep them on a tray lined with baking paper and loosely covered with cling film. If making ahead then check out my guide for storing ravioli.
For the sauce and assembly
- Boil your ravioli in well salted water for 3-4 minutes, reserving a cup of pasta water before draining.
- At the same time heat the cream in a large skillet over a medium-low heat until it is just bubbbling around the edges.
- Add the finely grated parmesan in 2-3 separate lots, mixing and letting each addition melt before adding the next. The heat should be low enough so it is just the most gentle simmer.
- Add 1 tablespoon lemon juice to the sauce and whisk to combine, then taste and add more if you prefer a stronger lemon flavor.
- Add the pasta straight into the sauce with 2 tablespoons pasta water, adding more if needed to loosen the sauce.
- Flake the remaining 200 grams of salmon into the sauce and gently warm through for a minute.
- Divide between plates and top with the capers and dill. I love to grate some lemon zest on top and a big crack of black pepper.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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