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12
RECIPES
Salmon-Cream Cheese Ravioli
with Roasted Garlic Cream Sauce
Ravioli
1 recipe Basic Egg
Pasta, page 11
1 fillet (12 oz.) salmon
2-3 teaspoons olive oil
1
⁄4
teaspoon salt
1
⁄8 teaspoon black
pepper
1 container (8 oz.)
cream cheese with
chives and onion
2-3 teaspoons chopped
fresh dill or
1
⁄2
teaspoon dried dill
Sauce
1 large head garlic
1 teaspoon olive oil
1tablespoon butter
1 tablespoon all-
purpose flour
1
1
⁄3
cups whipping cream
1
⁄8 teaspoon ground
nutmeg
1
⁄
4-
1
⁄
2 teaspoon salt
1
⁄8 teaspoon black
pepper
Prepare pasta dough; let rest.
Drizzle salmon with oil; sprinkle with salt and
pepper. On greased baking sheet, roast salmon at
400°F for 10 minutes, or until center flakes easily
with fork. Cool; remove and discard skin and dark
meat. In medium bowl, flake salmon; combine with
cream cheese and dill. Refrigerate until ready to fill
ravioli. Follow directions for preparing pasta sheets,
using ravioli maker and cooking ravioli.
Peel loose, paper-like skin from outside of garlic. Cut
1
⁄2-inch slice from top of garlic to expose cloves.
Place cut side up on 12-inch square of aluminum
foil. Drizzle with oil; wrap securely in foil. Bake at
350°F for 45 to 50 minutes, or until knife point in
center meets no resistance; cool. In small bowl,
squeeze garlic out of cloves; mash with fork.
In heavy 2-quart saucepan over medium heat, heat
butter until hot. Stir in flour; cook 1 minute.
Gradually stir in cream, mashed garlic, nutmeg, salt,
and pepper. Heat to boiling; boil and stir 1 minute,
or until thickened. Serve hot over cooked ravioli.
Yield: 6 servings (12 to 15 ravioli with
1
⁄4 cup sauce
per serving).
Per serving: About 750 cal, 28 g pro, 57 g carb,
45 g total fat, 24 g sat fat, 295 mg chol,
680 mg sod.
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