Smoked Salmon Ravioli with Dill Cream Sauce

These ravioli are pure indulgence: homemade pasta rounds filled with smoky salmon and nutty fontina cheese, then topped with a classic dill-scented cream sauce that tastes like it came from a French bistro.

The filling is simple but luxurious. Flaked smoked salmon brings that distinctive wood-smoke flavor and silky texture, while grated fontina melts into creamy pockets inside each ravioli. You’ll make the pasta dough, roll it thin, fill and seal the ravioli, then blanch them just before serving.

The dill cream sauce is a traditional béchamel with fresh dill stirred in at the end. Butter, flour, and milk come together into something velvety and rich, with white pepper adding subtle heat and dill bringing that bright, anise-like freshness that pairs beautifully with salmon.

Pro Tips

• Roll the pasta dough as thin as possible without tearing. Thin dough cooks faster and creates tender ravioli that aren’t doughy.
• Don’t overfill the ravioli or the filling will burst out during cooking. One tablespoon of filling per ravioli is plenty.
• Press the edges firmly and squeeze out any trapped air when sealing. Air pockets can cause the ravioli to burst in the boiling water.
• Make the dill cream sauce right before serving and keep it warm over the lowest heat. The sauce can break if it sits too long or gets too hot.

Variations

• Use fresh dill instead of dried for brighter, more vibrant herb flavor in the sauce.
• Swap fontina for Gruyère or Swiss cheese if you want a slightly sharper, nuttier filling.
• Add a squeeze of lemon juice to the cream sauce for extra brightness that cuts through the richness.