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Salmon Ravioli with Corn and Cilantro Sauce

Salmon Recipes

Bumble Bee Recipes - Salmon Ravioli with Corn and Cilantro Sauce

Salmon Ravioli with Corn and Cilantro Sauce

By Chef Doreen Colondres

This easy-to-make dish will definitely make you feel and look like a star in the kitchen. Make sure your materials and utensils are well-organized. You are going to love this fun and tasty dish with a lot of “sazon latina”ԝ.

Prep Time: 20-25 minutes
Servings: Serves 2


2 cans (5oz.) Prime Fillet®, Skinless and Boneless Atlantic Salmon, drained
2 tablespoons olive oil
5 garlic cloves, 4 chopped and 1 whole
1/2 medium white onion, chopped
1 1/2 tablespoons scallions (green onions), sliced
2 cups of milk
kernels from 3 fresh corn on the cob
4 sprigs of fresh cilantro
salt and pepper to taste
14 wonton wrappers
1 egg for egg wash
Toasted pumpkin seeds for garnish


In a medium saucepan on medium high temperature, prepare the “sofrito”ԝ by mixing olive oil, the chopped garlic and saute for one minute. Then add white onion and let it cook until translucent (very tender/transparent). Next, add the salmon and cook for 5 more minutes until all ingredients are well-mixed. Once it’s ready, add scallions, remove from the heat immediately and let it sit while preparing the sauce.

Using a medium pot, combine milk and fresh corn kernels and simmer for 10 minutes in low temperature. Next carefully transfer to the blender with one garlic clove and fresh cilantro and blend until you get a smooth cream texture. Return the mixture to the pot and season with salt and pepper to taste.
For the ravioli, place all the wrappers on a flat surface and moisten each wrapper with egg wash around the edges. This way they won’t open while you boil them. Fill the ravioli with a teaspoon of the salmon mixture and cover/close with another layer of wrapper, adding pressure with your finger around the ravioli to seal all the corners.

In a large pot of boiling water with some drops of olive oil and salt, add the raviolis and boil for 3 minutes (no more). Don’t add too many at once or they will cling together. Stir gently with a wooden spoon until the ravioli rise to the surface. Remove them from the water directly to the plate, add the corn sauce on top, garnish with a few pumpkin seeds and serve while still hot.

Nutrition Information

Nutrition information: For 3.5 ravioli and 1/4 cup sauce. Calories 292 , Fat 8g (Saturated 2g), Trans fat 0g, Cholesterol 34mg, Sodium 463mg, Total Carbohydrate 41g, Fiber 2g, Sugars 4g, Protein 14g.

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