Salmon Ravioli en Papillotes

By Maha Yacine • November 4, 2015

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Salmon Ravioli en Papillotes
Salmon Ravioli en Papillotes Salmon-Ravioli-papilotte1 Salmon Ravioli papilotte image
35 min
easy
  4

Tested by Cairo Cooking

This recipe was tested in CairoCooking's Test Kitchen and the result: Super yummy! The salmon was juicy and cooked to perfection, while the ravioli and cream were nicely enriched with all the salmon flavour. We think this is a great entertaining recipe, because the hands-on kitchen time is very little and the result is a sophisticated lunch/dinner menu for four. To keep it simple, we marinated the salmon in salt, pepper, and garlic powder. We also added a little fresh spinach in every parcel to make it a complete meal.

This recipe is an entry to #MyBestDish cooking competition with Easy-Pan.com.

Hassle-free and super delicious, this is the dish to choose when you don’t feel like cooking at all!

Recipe uploaded by Maha Yacine.


Ingredients

  • 4 fillet salmon - سمك السلمون
  • 1 large lime - ليمون بلدي
  • 1/4 liter soy sauce - صوص الصويا
  • 1 teaspoon garlic powder - بودرة ثوم
  • 1 bunch chives (chopped) - ورق بصل
  • 500 gram ravioli (2 ready packs, 250 gram each) - رافيولي
  • salt - ملح
  • 400 ml cooking cream - كريم الطهي

Step by step

  1. Marinate the salmon steak in some soy sauce, garlic powder and lime juice (preferably for an hour).
  2. Prepare 4 pieces of parchment paper on 4 sheets of aluminium foil. Make sure that each sheet is big enough to cover and wrap 1 salmon fillet and half a pack of ravioli.
  3. Arrange one salmon fillet then some ravioli in the middle of each of the four parchment-foil sheets. Add 100 ml of cooking cream, then salt and finish with the chopped chives.
  4. Firmly fold each parchment-foil sheet into a parcel. Arrange on a baking sheet and bake for 20- 30 minutes in a preheated oven at 180C.
  5. Carefully, open one parcel after 20 minutes to check if the fish is flaky and cooked through. You may need to return it to the oven for another 5 to 10 minutes. Serve the parcels onto serving plates, straight from the oven.

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