Life’s a Feast: Cheat’s salmon ravioli, two ways


This recipe may seem sacrilege for die-hard pasta lovers, but for those short on time this is the recipe for you. I have replaced the time-consuming process of making your own sheets of pasta with simple dumpling wrappers. This is one of my children’s favourites and a great way to get reluctant youngsters to eat this nutrient-packed fish. Whether it be your next family meal or a delightful treat at a dinner party, this is a recipe that can transcend any meal setting. Enjoy!


Smoked salmon, cream cheese and dill
ravioli with creamy chive sauce

300g smoked salmon
200g soft cream cheese
A good handful of chopped dill (3-4 tablespoons)
1 pack round dumpling wrappers (I got mine from the Asian Market at The Landing)

250ml cream
2 tablespoons capers
2 tablespoons chives
Splash of caper juice


1. Roughly chop the smoked salmon and pop into a mixing bowl. Add the dill and cream cheese and thoroughly combine. Season with salt and pepper.

2. Place a teaspoon of the mix in the middle of the dumpling dough. Dampen the edges of the wrapper with water on your fingers.

3. Fold one side of the wrapper over to the other, leaving a half-moon-shaped dumpling. Get all the air out of the dumpling when you seal it or it will burst when boiled. You can leave it like this or bring the two bottom corners together and press together just at the overlap.

4. Alternatively, use two wrappers. This is a great option if serving for an entree.

5. To make the sauce, combine all the ingredients in a pot and simmer until it reduces and thickens a little. Season with salt and pepper.

6. Meanwhile, bring a large pot of water to boil, tip in your ravioli, giving a gentle stir to ensure they do not stick. Boil for about 2-3 mins or until they float to the top.

7. Divide evenly amongst your plates or bowls and spoon over sauce. Garnish with either a little chives or dill and some smoked salmon _ or use salmon caviar for a more stylish dish.

Salmon, ricotta and chive ravioli with dill butter

200g fresh salmon
100g ricotta
3 tablespoons chopped chives
Zest of half a lemon
2 tablespoons chopped capers
1 pack round dumpling wrappers

50g (about 3 tablespoons) butter
Good handful of dill
Squeeze lemon juice
Pinch of salt


1. Remove skin from the salmon and debone. Chop salmon into small pieces, diced-size. Combine all ingredients well. Follow instructions above for making ravioli.

2. For the sauce, melt the butter in a pan, add dill and whisk through the lemon.

3. Cook pasta in boiling water for 2-3 mins or until they float. Again, gently stir when they first go in. Serve immediately and spoon over butter sauce and sprinkle with some fresh dill.