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Gluten Free Ravioli with Salmon

Serving Size: 4


1 Bag of Celentano Gluten Free Ravioli

2 Skinless Salmon Fillets

1 Lemon

2 Tablespoons Olive oil

1 (6 ounce) Bag of Baby Spinach

3 Cloves Garlic, thinly sliced

2 Tablespoons Butter

Shredded Parmesan Cheese

Cooking Instructions:

  1. Bring a large pot of water to a boil and cook the ravioli according to the package directions; Drain.
  2. Meanwhile, halve the lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and wedges aside. Rinse the Salmon fillets; pat dry. Sprinkle with salt and black pepper.
  3. In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add the baby spinach to the skillet. Cook for 1 minute or until the spinach just begins to wilt. Remove the spinach from the skillet; add the lemon juice, garlic, and butter to hot skillet. Cook and stir over medium heat until butter is melted; cook and stir 1 minute more.
  4. Slice salmon fillets and divide among 4 plates. Add the ravioli and spinach; pour the pan juices over top. Serve with the lemon wedges and shredded parmesan cheese.