Cheese Ravioli with Smoked Salmon and Red Onion in a Dill, Greek Yogurt Sauce

Cheese Ravioli with Smoked Salmon and Red Onion in a Dill, Greek Yogurt Sauce

Servings: 4   |   Preparation: 20 Mins


Ingredients

  • 1 package (24 oz.) Celentano Large Round Cheese Ravioli
  • ½ cup Greek yogurt
  • 1 teaspoon fresh dill, coarsely chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 oz. cured smoked salmon
  • 2 celery ribs, chopped
  • 2 green onions, chopped
  • 1 cup grape tomatoes, halved

Directions

  • 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 Greek yogurt, dill, lemon zest and juice, sea salt, and black pepper, stir to combine.
  • Cut the salmon into bite-sized pieces and add to the bowl. Add the celery, green onions, tomatoes and pasta to the bowl, toss to coat evenly.
  • Chill until ready to serve.

For a Gluten-Free option try using our Celentano-Gluten Free Cheese Ravioli.