Smoked Salmon Ravioli
12 oz. Kippered Smoked Salmon
8 oz. Philadelphia Cream Cheese (Softened)
4oz ricotta Cheese
4oz Mozzarella Cheese
2 tbl. Chopped Dill
4 tbl. Chopped Shallots
4 tbl. Chopped Garlic
4 oz. Salt Water Mixture
1 Pkg. Pasta squares 3 by 3
4 tbl. Parmesan Cheese
Before starting ravioli’s start filling, blend salmon,
cheeses, and remaining ingredients together until smooth.
Put 1 tablespoon of salmon mixture in center of Pasta wrap,
brush salt-water mixture around edges, and place another
pasta wrap over salmon mixture and seal edges. Trim ravioli
edges in whatever design you would like, place in boiling
water, when ravioli floats it’s done.
Cream Sauce
2 tbl. Olive oil
2 tbl. Butter
2 tbl. Chopped Garlic
2 tsp. Chopped Dill
8 oz. Half-n-Half
Salt
Pepper
Sauté butter, garlic, dill, and seasoning. Add half n half.
Cook to desired thickness. Place cooked ravioli’s in a big
bowl, pour sauce over ravioli’s, garnish with more dill and
Parmesan cheese.
|
