Eat It: Salmon and Butternut Squash Ravioli

So I’m squirming to catch up from my with whatever bug I had a week or so ago and all the orders that happened to come in when all I could do was stare at the computer screen. Also I’m hoping to get a couple new designs done in time for my Etsy Update (this Thursday). In the mean time here’s my fake out low cal yummy recipe.

Salmon (I used one portion for two people)
Marinade (use premade teriyaki or my little mix)
Cambell’s Select butternut Squash soup (1 Cup/half box)
Milk or Cream (just a splash)
Parmesan (1/4 Cup and some for sprinkling)
Ravioli (2 servings)

Marinate Salmon in premade teriyaki or
equal parts soy sauce and vermouth
1/4 tsp ginger powder
1/2 tsp minced garlic
1 tsp sugar
a pinch of pepper
(I marinate for 1-2 hours on the counter or a lot longer in the fridge and turn it once or twice)

Pan fry with a little pam or oil, flip until the fish flakes

Boil ravioli according to directions

Heat 1 Cup soup then add a splace of milk/cream (maybe 1/8-1/4 cup depending on how cremey and thin you like it. Mix in 1/4 cup parmesan. Heat and mix until combined and sooth.

Dump cooked ravioli in toss. Plate and top each with plate with a sprinkle of parmesan and half of the Salmon. (If you’re feeding little ones feel free to flake it up and mix it in, that’s what I end up doing in the end as well). Enjoy.

This amount serves 2 since the musicmaker doesn’t do leftovers but you can easily double triple it.

Eat it