Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce

Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce

So do you have grandiose plans to one day make beautiful, tender, totally-Italian ravioli from scratch? Me too. But in the meantime, I buy ravioli.

This recipe here fed us for a couple days last week, and it was wonderful! Loaded with healthy spinach and salmon, I used half and half instead of cream  – I call that a decent compromise. Leftovers reheat surprisingly well too because by using Light Boursin and half and half, there is less fat so this sauce does not separate.  Besides, just look at this dish! This takes only 30 minutes to throw together and you have a meal that looks and feels like a special occasion.

Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce
Print
Ingredients
  1. 1 lb fresh salmon
  2. kosher salt
  3. fresh cracked pepper
  4. 1 (6.5 oz) tub Light Garlic and Herb Boursin Spread
  5. 1-1/2 c half and half
  6. 1 c packed fresh spinach leaves, chopped
  7. 3 (8 oz) packages spinach and cheese ravioli, such as Monterrey brand
Instructions
  1. Heat oven to 400F. Bring a large pot of water to a boil.
  2. Season the salmon with salt and pepper. Bake the salmon at 400F for 15-20 minutes or until flakes easily with a fork.
  3. Meanwhile, heat a large, nonstick skillet on medium heat. Add the boursin and half and half. Simmer very gently for 5-10 minutes to thicken, whisking occasionally to make the sauce smooth. Add the spinach. Season to taste with salt and pepper (I am a heavy salter).
  4. Add the ravioli to the boiling water and cook according to package directions. Drain and return the ravioli to the pot. Add the cheese sauce and toss gently to coat the ravioli.
  5. Using a fork, break up the salmon into bite-sized chunks into the pot with the ravioli. Stir gently to distribute the salmon among the ravioli. Serve immediately. Yield: 6 servings.
Erica's Recipes http://ericasrecipes.com/

~✿♥✿~

Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce

Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce

  • http://mypinterventures.com Erlene

    That looks delicious and so easy to prepare. I’ve never heard of Garlic and Herb Boursin Spread and will have to google it. Thanks for sharing on Tasty Tuesdays.

    • http://ericasrecipes.com Erica (@Erica’s Recipes)

      thank you!

  • http://mccallumsshamrockpatch.wordpress.com Heidy L. McCallum

    wow Erica this looks fantastic! Loving this recipe

    • http://ericasrecipes.com Erica (@Erica’s Recipes)

      thanks Heidy!

  • http://designsbystudioc.com Cher @ Designs by Studio C

    Looks fantastic! Salmon and Spinach are a couple of my favorites!

    • http://ericasrecipes.com Erica (@Erica’s Recipes)

      thank you!

  • http://www.mommyspinkielipgloss.blogspot.com Michelle

    This looks delish!!!! I can’t wait to try this!! :) Michelle

    • http://ericasrecipes.com Erica (@Erica’s Recipes)

      thanks Michelle!

  • http://www.21stcenturyhousewife.com/ April @ The 21st Century Housewife

    I looked at the gorgeous pictures of your Ravioli with Spianch, Salmon and Boursin and my mouth just started to water spontaneously! What a delicious combination. This is a lovely recipe and perfect to make a busy weeknight special. Thank you for being a part of the Hearth and Soul hop.

    • http://ericasrecipes.com Erica (@Erica’s Recipes)

      thank you April! and thanks for hosting!

  • Pingback: http://www.scoop.it/u/monster-fairings()

  • http://lifecurrents.dw2.net/ Debi @ Life Currents

    This looks fabulous! Perfect dinner for us. Easy, healthy, yummy! Can’t wait to try it!

  • Nicole King

    This looks and sounds delicious, but I won’t be making it. I haven’t a clue what “half and half” is. How much is a cup? Is there a difference between US and Imperial measures? Quoting liquid quantities in ml would help. (The same goes for dry ingredients such as flour that the rest of the world measures by weight.) How to treble your audience with little effort.