Italy meets Norway in this quick and filling dish.
Pumpkin Ravioli – recipe here
500 grams salmon, cut into cubes
1 tablespoon of Pesto – I have used Pesto Rosso or Pesto Verde with good results
200 grams of cream
For the ravioli, get a large pot of water boiling and a saucepan for the sauce.
Heat the pesto and cream until thickened on medium heat.
When the water is boiling cook the ravioli and let drain.
When the pasta is cooked, add the salmon and place the lid on the pan. Let cook for 2 minutes or until your fish is opaque.
Serve the sauce over your ravioli with some nice arugula and maybe even some sprouts.