Spinach Ravioli with Smoked
Salmon in Pesto Cream Sauce
Cibo Naturals/Monterey Gourmet Foods
6 ounces smoked wild salmon
19 ounces Monterey Pasta Company
“Made with Organic” Spinach
and Cheese Ravioli
1 cup heavy cream
1 1/2 cups Kirkland Signature/
Cibo Naturals Basil Pesto
2 tablespoons grated Parmigiano-
2 tablespoons finely chopped fresh
Fill a large stockpot with 4 quarts of water and bring to a boil over high heat.
While the water heats, cut smoked salmon into bite-size strips, reserving
2 tablespoons for garnish.
When the water comes to a boil, add ravioli and cook according to package
directions for 5 minutes.
While the ravioli is cooking, add cream to a medium saucepan and place over medium heat. When the cream begins to bubble, reduce heat to low and cook
Just before draining the ravioli, turn the heat off under the cream and stir in pesto
and smoked salmon (reserving 2 tablespoons).
When the ravioli is ready, drain thoroughly.
To serve, spoon half of the sauce onto a warm serving platter. Arrange ravioli
on top and spoon the remaining sauce over the top. Garnish with Parmigiano-Reggiano, remaining strips of smoked salmon and basil. Makes 5 servings.