12
RECIPES
Salmon-Cream Cheese Ravioliwith Roasted Garlic Cream Sauce
Ravioli
1recipe Basic Egg
Pasta, page 11
1fillet (12 oz.) salmon
2-3 teaspoons olive oil
1⁄4teaspoon salt
1⁄8teaspoon 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
11⁄3cups whipping cream
1⁄8teaspoon ground
nutmeg
1⁄4-1⁄2teaspoon salt
1⁄8teaspoon 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 1⁄4cup 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.