Salmon and Basil Ravioli

Preparation info

  • Makes 48 Ravioli


    First-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

This recipe can be changed by substituting different herbs, or using fresh bread crumbs and olive oil instead of butter, but regardless of how you modify the recipe, remember that the salmon should be chopped fine, but not to the consistency of a puree or it will feel pasty and dry in your mouth. The filling for these ravioli can be made with raw salmon or salmon cooked earlier in the day you plan to serve them, or several weeks ahead of time and frozen. You can also make the uncooked ravio