Perfect Salmon Ravioli Green Tangerine


Salmon ravioli with green tangerine is a delicious pasta dish that combines the rich, buttery flavor of salmon with the tangy, citrusy taste of green tangerine. The ravioli is filled with a creamy mixture of fresh salmon, ricotta cheese, and herbs, and is served with a light and flavorful sauce made with butter, green tangerine juice, and white wine.

Perfect Salmon Ravioli  Green Tangerine

How To Make:

To make the salmon ravioli, fresh salmon is poached until tender, then mixed with ricotta cheese, chopped herbs, and a touch of lemon juice. This filling is then spooned onto fresh pasta sheets and cut into individual ravioli shapes.

The ravioli are then cooked in a large pot of boiling salted water until al dente, then drained and tossed with a simple but flavorful sauce made by melting butter in a skillet and adding fresh green tangerine juice, white wine, and a pinch of salt.

The finished dish is bright and refreshing, with the delicate flavor of the salmon and herbs balanced by the tangy sweetness of the green tangerine. It's a perfect meal for a special occasion or a luxurious weeknight dinner.

Here are some tips and variations to consider when making salmon ravioli with a green tangerine:

If you can't find green tangerines, you can use regular tangerines or even limes instead. The flavor will be slightly different, but still succulent.

To save time, you can use store-bought pasta sheets instead of making your own from scratch.

If you're short on fresh herbs, you can use dried herbs instead. Just use a smaller amount since dried herbs are more concentrated.

For a richer sauce, you can add a splash of heavy cream to the butter and tangerine juice mixture.

To add some texture to the dish, you can sprinkle some toasted breadcrumbs or chopped nuts on top of the ravioli before serving.

To make the dish a bit spicier, you can add a pinch of red pepper flakes to the butter and tangerine juice mixture.

If you're not a fan of salmon, you can use other types of fish, such as tuna or cod, or even shrimp or scallops.

If you're vegetarian, you can replace the salmon with chopped mushrooms or spinach for a tasty and satisfying filling.

To add some extra veggies to the dish, you can serve the ravioli with a side of roasted or sautéed asparagus or green beans.

Finally, if you're feeling adventurous, you can experiment with different types of citrus, such as blood oranges or grapefruit, to give the dish a unique and interesting twist.

Perfect Salmon Ravioli  Green Tangerine


  • For the pasta dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

  • For the salmon filling:

  • 1 lb fresh salmon, skinned and deboned
  • 1 cup ricotta cheese
  • 1/4 cup chopped fresh herbs (such as parsley, dill, and chives)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

  • For the sauce:

  • 1/2 cup unsalted butter
  • Juice of 2 green tangerines
  • 1/4 cup white wine
  • Salt to taste


To make the pasta dough, combine the flour and salt in a large bowl. Make a well in the center and add the eggs and olive oil painting. Whisk the eggs and oil together and gradually incorporate the flour until a dough forms. Knead the dough for 5-10 minutes, or until it's smooth and elastic. Cover the dough with plastic serape and let it rest for 30 twinkles.

To make the salmon filling, poach the salmon in simmering water for 5-7 minutes, or until it's cooked through. Remove the salmon from the water and let it cool. Once the salmon is cool enough to handle, flake it into small pieces with a fork. In a separate bowl, combine the salmon with ricotta cheese, chopped herbs, lemon juice, salt, and pepper.

Roll out the pasta dough into thin sheets, either by hand or with a pasta roller. Spoon small portions of the salmon filling onto one of the pasta sheets, leaving about an inch of space between each portion. Brush a little water around each portion of the filling, then place a second pasta sheet on top. Use a ravioli knife or a sharp cutter to cut the ravioli into individual pieces. Bring a large pot of interspersed water to a papule. Add the ravioli to the boiling water and cook for 2-3 minutes, or until they float to the surface and are cooked through.

While the ravioli are cooking, make the sauce. Melt the adulation in a large skillet over medium heat. Add the green tangerine juice, white wine, and salt, and stir to combine. Cook for 2- 3 twinkles, or until the sauce has thickened slightly.

Drain the cooked ravioli and transfer them to the skillet with the sauce. Gently toss the ravioli in the sauce to coat them evenly.

Serve the salmon ravioli hot, garnished with additional chopped herbs if desired. Enjoy!