Ravioli And Salmon With Dilled Alfredo Sauce

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#24628

serves/makes:

ready in:
under 30 minutes

ingredients

1 pound salmon fillet
2 sprigs fresh dill
1 teaspoon salt
1 1/2 package (9 ounce each) cheese filled ravioli
1 package (9 ounce size) frozen asparagus spears, cut in half
2 carrots, cut into matchsticks
1 1/4 cup bottled light Alfredo sauce
3 tablespoons drained capers
3 tablespoons chopped fresh dill

directions

Bring 5 cups water in pot to simmering. Add salmon, dill sprigs, and salt.

Return water to simmering, simmer uncovered 5 minutes. Remove salmon to plate, remove skin. Break into chunks, keep warm, discard dill. Add 3 1/2 quarts water to saucepan.

Bring to boiling, add ravioli, asparagus, and carrots, boil gently until ravioli and veggies are tender, 8 minutes. Warm Alfredo sauce, capers and dill in saucepan.

Drain ravioli and veggies, turn into large bowl along with salmon. Add Alfredo sauce, tossing gently until well combined. Serve immediately.