Ravioli

RECIPES

Salmon-Cream Cheese Ravioli

with Roasted Garlic Cream Sauce

1recipe Basic Egg Pasta, page 11

1fillet (12 oz.) salmon 2-3 teaspoons olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1container (8 oz.) cream cheese with chives and onion

2-3 teaspoons chopped fresh dill or 1⁄2 teaspoon dried dill

Sauce

1large head garlic

1teaspoon olive oil

1tablespoon butter

1tablespoon all- purpose flour

11⁄3 cups whipping cream

1⁄8 teaspoon ground nutmeg

1⁄4-1⁄2teaspoon 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.