This recipe tastes great with a tomato cream or sage cream recipe. See both recipes below
9 ounces purchased or hand made salmon ravioli
Sauce 1 (Tomato Cream):
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 can of diced can tomatos
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese
Cook pasta according to package instructions; drain. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.
Sauce 2 (Sage Cream)
1 1/2 tablespoons butter
1/3 cup finely chopped shallots
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup whipping cream
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
Meanwhile, melt butter in heavy medium skillet over medium heat. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls.