Cheese Ravioli, Lemon, Dill and Tuna Salad

Cheese Ravioli, Lemon, Dill and Tuna Salad

Servings: 4   |   Preparation: 20 Mins


  • 1 package (24 oz.) Celentano Large Round Cheese Ravioli
  • 1 can (6 or 7 oz.) tuna, drained and flaked
  • 3 tablespoons red onion, diced
  • 2 garlic cloves, minced
  • ¼ cup red bell pepper, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 4 teaspoons lemon juice
  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • ½ cup grape tomatoes, halved
  • salt and black pepper to taste


  • Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside.
  • In a large bowl, combine the tuna, red onion, garlic, red bell pepper, dill and lemon juice.
  • In a small bowl, combine the sour cream and mayonnaise.
  • Add the pasta to the bowl with the tuna and vegetables, add the mayonnaise mixture and gently toss to combine. Add more mayonnaise if necessary to reach desired consistency.
  • Add the halved tomatoes and stir gently, add salt and pepper to taste.
  • Chill until ready to serve.

For a Gluten-Free option use Celentano Gluten-Free Cheese Ravioli.