KitchenAid KRAV User Manual

12

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.