Ricotta and Salmon Ravioli

Elevate your pasta experience with this delightful recipe featuring ricotta and salmon ravioli tossed in a rich and creamy tomato sauce. Enhanced with the flavors of garlic, broccoli, and sundried tomatoes, this dish offers a perfect balance of creaminess and vibrancy. Topped with fresh rocket and shaved Parmesan, it’s a restaurant-worthy meal designed for two.

I saw this version at a local Italian restaurant and have tried to reproduce it here. Not sure of all the ingredients but the ideas are there. It was delicious! 


  • 200g (about 7 oz.) ricotta and salmon ravioli
  • 1 cup broccoli florets, blanched
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup sundried tomatoes, chopped
  • 1 cup tomato passata (strained tomatoes)
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 1 cup fresh rocket (arugula)
  • 1/4 cup shaved Parmesan cheese
  • Fresh basil, chopped, for garnish (optional)


  1. Cook the Ravioli:
    • Bring a large pot of salted water to a boil.
    • Cook the ricotta and salmon ravioli according to the package instructions until they float to the surface.
    • Drain the ravioli and set aside.
  2. Blanch Broccoli:
    • In the same boiling water, blanch the broccoli florets for 2-3 minutes until they are crisp-tender.
    • Transfer the broccoli to a bowl of ice water to preserve their vibrant color. Drain and set aside.
  3. Prepare the Creamy Tomato Sauce:
    • In a large skillet, heat olive oil over medium heat.
    • Add minced garlic and sauté for 1-2 minutes until fragrant.
    • Stir in the chopped sundried tomatoes and cook for an additional minute.
    • Pour in the tomato passata, heavy cream, salt, and black pepper.
    • Simmer the sauce for 5-7 minutes, allowing it to thicken.
  4. Combine Ravioli, Broccoli, and Sauce:
    • Add the cooked ravioli and blanched broccoli to the skillet with the creamy tomato sauce.
    • Gently toss everything together, ensuring the ravioli and broccoli are coated evenly with the sauce.
  5. Plate the Dish:
    • Divide the ravioli and broccoli mixture into two serving plates.
  6. Top with Rocket and Parmesan:
    • Scatter fresh rocket (arugula) over the plated ravioli and broccoli.
    • Sprinkle shaved Parmesan cheese generously over each portion.
  7. Garnish and Serve:
    • If desired, garnish with fresh chopped basil for an extra burst of flavor and color.
  8. Enjoy:
    • Serve immediately, savoring the creamy richness of the tomato sauce, the succulent ricotta and salmon-filled ravioli, and the freshness of the broccoli and rocket.


This Ricotta and Salmon Ravioli with Creamy Tomato Sauce is a sophisticated yet easy-to-make dish that transforms a simple dinner into a gourmet experience. The combination of rich flavors, textures, and vibrant colors makes it visually appealing and satisfying. Enjoy the harmony of creamy tomato sauce, tender ravioli, and the fresh crunch of broccoli and rocket, topped with the sharpness of Parmesan. This recipe is perfect for a romantic dinner or any special occasion where you want to treat yourself and your loved one to a delicious and memorable meal.

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