Ravioli with salmon, tomato & cream sauce

Salmon pasta 4
Not far from my apartment, there’s an Italian chain-restaurant. Now, one can question its authenticity, but it definitely has the advantage of being good and relatively cheap, and I won’t argue with that! I’ve been there once or twice and this meal was quite memorable so I decided to try my hand at it at home. It’s not pretty, but it’s good!

Ravioli with salmon, tomato and cream sauce

Serves 2, generously


1 (very) small onion or shallot
1 clove of garlic
250g tomatoes (fresh, crushed, cubed…)
125mL cream
100-150g salmon (fresh or smoked)
250g ravioli (or any other form of pasta for 2 people)
Salt and pepper to serve


Chop your onion and garlic finely. Brown the onion in a large saucepan with a bit of butter or oil, on medium heat then add the garlic and brown for about 30 seconds.

Turn the heat down before adding the tomato. Be careful, it will bubble quite strongly and spit everywhere. Let it simmer gently for 10 minutes or until the sauce starts to thicken. Add the cream and continue to simmer for another 5 minutes.
Salmon pasta 2
In the meantime, cut the salmon into 2cm pieces for smoked salmon, or slightly larger pieces for fresh salmon because it will flake apart more during cooking. Add the salmon to the pan and continue to cook on low heat until the sauce starts to taste like salmon (approximately 5 minutes). If using fresh salmon, make sure it’s cooked through before you take it off the heat.

Meanwhile, prepare your ravioli or pasta. Drain, then put directly into the pan, or onto a plate with the sauce.
Salmon pasta 3
Sprinkle some parmesan over the top and serve immediately.



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