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
Saute 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.
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