Open ravioli with mushrooms and salmon

Name: open ravioli with mushrooms and salmon
Total time: 35 min
Yield: 4
Ingredients: 8 lasagne sheets fresh; 400 gram salmon fillet; 2 tablespoon butter; 250 gram chestnut mushrooms in quarters; 2 onion in half rings; 1 tablespoon garlic chopped, jar; 1 fresh ginger peeled, grated, approx. 3 cm; 4 twig thyme only the leaves; bottle wok sauce teriyaki; 250 gram frozen peas

Try these delicious ravioli with mushrooms and salmon

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 180ºC.
Cut the lasagne sheets in half and cut off the corners so that they get a round shape.
Divide the salmon fillet into 4 equal pieces, place on the baking tray and sprinkle with salt and pepper. Cook the salmon for 10 minutes in the oven.
Bring a large pot of water and 1 tablespoon of salt to the boil. In the meantime, heat the butter in a frying pan and fry the mushrooms, onions, garlic and ginger for 2-3 minutes.
Add half of the thyme and all wok sauce and bring to the boil. Stir in the peas and warm for a few minutes.
Boil the pieces of lasagne in the boiling water for a few minutes and drain. Place 2 pasta dishes on 4 large deep plates. Divide the sauce and cover with the rest of the skins.
Spoon a piece of salmon next to the ravioli and sprinkle the dish with the rest of the thyme.