Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Salmon Ravioli with Hazelnut Brown Butter

Hey friends,

Some meals just feel like a special occasion, and this Salmon Ravioli with Hazelnut Brown Butter is one of them. But here’s the secret—it’s way easier than it looks. Whether you’re rolling out homemade pasta or using store-bought sheets (no shame in that game!), this dish is all about layering flavor.

We’ve got tender salmon, creamy ricotta, and fresh dill wrapped in delicate pasta, all swimming in a golden brown butter sauce. And to keep things balanced? Garlicky sautéed spinach that adds just the right bite.

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the pasta dough:

• 2 cups all-purpose flour, plus extra for dusting

• 3 large eggs

• 1 tablespoon olive oil

• 1/2 teaspoon salt

For the ravioli filling:

• 8-ounces fresh salmon filet

• 3/4 cup ricotta cheese

• 1 tablespoon fresh dill, finely chopped

• Zest of 1 lemon

• 1/2 cup unsalted butter

• 1/3 cup hazelnuts, chopped and toasted

• 2 teaspoons fresh lemon juice

• 1 teaspoon fresh thyme leaves

• Extra dill sprigs (for garnish)

• Lemon zest

• Grated Parmesan cheese

• Crushed red pepper flakes

For the sauteed spinach:

• 2 tablespoons olive oil

• 4 cups fresh spinach leaves, thoroughly washed

• 2 cloves garlic, minced

• Salt and freshly ground black pepper to taste

Upcoming Schedule

Wednesday 3/12 at 4:00pm PT

St. Patrick’s Day Guinness Stew (~50min)
This Guinness Beef & Potato Stew is the ultimate St. Patrick’s Day comfort food—rich, hearty, and deeply flavorful. Tender beef, smoky bacon, and potatoes simmer in a stout-infused broth with a touch of coffee for depth. Finished with sweet peas for balance, it’s a cozy, slow-braised dish perfect for celebrating with good food and great company. Chef instructor: Joel

Thursday 3/13 at 11:00am PT

Banana Walnut Soda Bread with Date Butter (~50min)
This banana walnut soda bread, made with wheat and all-purpose flours, toasted walnuts, and ripe bananas, is served with a dreamy date butter–a delicious and wholesome treat, perfect for any time of day! The bread gets its name from its leavening agent, baking soda, which is used instead of yeast. Cooking in a Dutch oven helps to achieve a crusty loaf. Chef instructor: Nicco

Thursday 3/13 at 4pm PT

Chicken Satay with Green Papaya Salad (~50min)
This vibrant pairing brings together two iconic dishes from Southeast Asia, celebrated for their bold flavors and balance of textures. Chicken satay, with its roots in Indonesian cuisine, is a street food favorite featuring tender, spiced chicken skewers grilled to perfection and served with a creamy, peanut-based sauce. Paired with Thai-inspired papaya salad, known as som tam, the crisp, tangy green papaya provides a refreshing contrast with notes of lime, chili, and fish sauce. Chef instructor: Nicco