Salmon ravioli 🐟

Wash the zucchini and with a peeler peel it lengthwise to remove the strips that will form our ravioli and place them on paper towels so that they release all the water.

Cook the salmon (previously soaked in cold water). I have done it steamed in the crockpot sprinkling a little salt on top, for an hour at low power because this way it is super tender. Otherwise, you can bake it in a normal oven for about 15 minutes at 180 degrees placing a little oil on the base of the dish so that it does not stick (not much since salmon is a fatty fish in itself) or making it papillote style wrapped in baking paper forming a case.

In the meantime, slice the onion and cook over very low heat with very little oil.

For each ravioli, use four zucchini slices, placing two together vertically and two horizontally, forming the sign of the sum. In the middle, place the salmon (once cooled) spread a little cream cheese on it and finally the onion. Close our ravioli and bake in the oven at 180 degrees a few minutes until the zucchini is done (it takes very little time because the slices are thin).