Prep Time: 10 min. • Cook Time: 15 min.
Trim the green part from the leek and split lengthwise, wash away any dirt or grit, slice ¼-inch thick into half rounds.
In a large frying pan, heat olive oil over medium heat, add the leeks and cook, stirring occasionally until soft, about 5 minutes. If they start to brown, reduce the heat. Add the cream and bring to a boil. Boil until reduced by half and starts to thicken, about 5 minutes. Add the peas and salt, turn off heat and set aside.
Meanwhile, bring a large pot of water to a boil and cook the ravioli according to package instructions and drain.
Add the ravioli and chopped dill to the leek and cream mixture and return to a medium heat. Toss gently to coat the ravioli in the sauce.
Divide the ravioli onto 4 plates or bowls. Top with strips of smoked salmon and sprinkle lemon zest over the top of each plate.
Approximate Nutritional Information (Per serving):
Calories 1040, Fat 66g, Sat Fat 35g, Trans Fat 1.5g, Cholesterol 220mg, Sodium 1970mg, Total Carbohydrate 74g, Fiber 2g, Sugars 9g, Protein 39g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free