Smoked Salmon Ravioli

Italian Entrée
25 min.
4 Servings
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  • 1 leek
  • 1 tsp. Market District extra virgin olive oil
  • 2 cups Giant Eagle heavy cream
  • 8 oz. Giant Eagle green peas
  • ½ tsp. kosher salt
  • 1 (22 oz.) pkg. Giovanni Rana ravioli cheese Delicato
  • 1 pkg. Nature’s Basket organic baby dill, roughly chopped
  • 1 (8 oz.) pkg. Ducktrap smoked salmon, cut into ½-inch wide strips
  • 1 lemon, zested


  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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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