Salmon Ravioli With Garlic And Dill Sauce

• 1 can (15 oz) pink or red salmon, drained and flaked
• 1/3 cup sun-dried tomatoes, drained and finely chopped
• 2 None green onions, thinly sliced
• 1 1/4 cups heavy cream
• 2 tbsp dill, finely chopped
• 13 oz fresh lasagne sheets
• None None FOR THE GARLIC AND DILL SAUCE
• 2 tsp olive oil
• 1 clove garlic, crushed
• 1/2 None lemon, juiced
• 1 tbsp dill, finely chopped, plus additional, to serve

1. Combine salmon, tomatoes, onions, 2 tbsp of the cream and dill in a medium bowl. Season to taste.
2. Cut each lasagne sheet into 6 even squares. Place a level tablespoon of salmon mixture on half of the squares. Top with remaining squares, pressing edges firmly to seal.
3. Cook ravioli, 5-6 at a time, in a large pan of boiling, salted water, for 4-5 mins until they float to the surface. Remove with a slotted spoon to a bowl.
4. Meanwhile, for the garlic and dill sauce, heat oil in a medium saucepan on medium heat. Saute garlic for 1 min until fragrant. Stir in remaining cream. Bring to a boil, stirring. Reduce heat to low. Simmer for 5 mins until cream has thickened slightly. Stir in lemon juice and dill.
5. Toss ravioli with sauce. Serve topped with additional dill.

pink, tomatoes, green onions, heavy cream, dill, lasagne sheets, garlic, olive oil, clove garlic, lemon, dill

Taken from recipes-plus.com/api/v2.0/recipes/31454 (may not work)