Wednesday, March 1, 2023

Seafood Ravioli #FoodieExtravaganza

Tender ravioli filled with smoked salmon and shrimp then drenched in a garlic butter cream.  You will feel like you are dining at a fine Italian Restaurant.

Seafood Ravioli

The Foodie Extravaganza Gang is helping you get ready to enjoy National Ravioli Day.......
Karen of Karen's Kitchen Stories informed us that March 21st is National Ravioli Day and asked us to share some recipes with our readers.  She made it very easy saying "March 21 is national ravioli day. You can make your own, use store-bought, or even ravioli components." 

I decided to make semi-homemade using store bought wonton wrappers for the dough.  Let's see what the others decided to share.......

  • Easy Ravioli Lasagna from Food Lust People Love
  • Garden Greens-Stuffed Ravioli from Culinary Cam
  • Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
  • Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
  • Seafood Ravioli from A Day in the Life on the Farm
  • Toasted Ravioli from Palatable Pastime

  • Seafood Filling for Ravioli

    I made this dish on Ash Wednesday.  Being a Catholic Christian, I abstain from meat on Ash Wednesday and the Fridays of the Lenten Season.  I had some smoked salmon in the refrigerator and some salad shrimp in the freezer.  I knew they would make a lovely filling for my ravioli.

    Seafood Ravioli

    The salmon and shrimp went into the food processor with a little bit of cream and some seasonings.  A couple of pulses and it was ready to go.  The wonton wrappers make this a very quick and easy dish.  I had dinner on the table from start to finish in less than 45 minutes and that included filling and cutting the ravioli.


    A side salad, a slice of cheesy garlic bread and 4-5 of these rich ravioli make a perfect dinner with a glass of Italian Rosé. 


    Pasta, Seafood, Ravioli,
    Entrees, Pasta, Seafood
    Yield: 6 servings
    Author: Wendy Klik
    Seafood Ravioli

    Seafood Ravioli

    Tender ravioli filled with smoked salmon and shrimp then drenched in a garlic butter cream. You will feel like you are dining at a fine Italian Restaurant.
    Prep time: 20 MinCook time: 5 MinTotal time: 25 Min


    • 3 oz. smoked salmon
    • 6 oz. cooked shrimp
    • 1/3 c. heavy cream
    • 1/2 t. dried dill
    • salt and pepper, to taste
    • 1 pkg. (50 ct) wonton wrappers


    1. Place the salmon and shrimp in a food processor and pulse 2-3 times. Add the cream, dill, salt and pepper, pulse 2 times and remove to a bowl.
    2. Place a small rounded teaspoon of filling onto a wonton sheet brush the edges with water and place a second wrapper on top, press any air out and press the edges together to seal. You can leave these in a square shape or use a biscuit cutter to cut into rounds.
    3. Continue until all filling and wontons are used.
    4. Bring a large pot of salted water to a boil, add the ravioli and cook for about 3-4 minutes, until they float to the top.
    5. Drain and toss with sauce of choice.

    Nutrition Facts



    Fat (grams)

    6.66 g

    Sat. Fat (grams)

    3.4 g

    Carbs (grams)

    43.86 g

    Fiber (grams)

    1.36 g

    Net carbs

    42.48 g

    Sugar (grams)

    0.39 g

    Protein (grams)

    16.03 g

    Sodium (milligrams)

    609.91 mg

    Cholesterol (grams)

    70.59 mg


    1. These look delicious! I love the wonton wrapper hack as a ravioli skin. Genius.

    2. I'd consider this homemade! I love that creamy sauce. So luxurious.

    3. What a wonderful recipe using wonton wrappers. Love this creamy and delicious seafood ravioli.


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