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Salmon-Cream Cheese Ravioli

with Roasted Garlic Cream Sauce

Ravioli

1 recipe Basic Egg

Pasta

1 fillet (12 oz [340 g])

salmon

2-3 tsp (10-15 mL) olive

oil

tsp (1 mL) salt

tsp (0.5 mL) black

pepper

container

(8 oz [225 g])

cream cheese with

chives and onion

2-3 tsp (10-15 mL)

chopped fresh dill or

tsp (2 mL) dried

dill

Sauce

1 large head garlic
1 tsp (5 mL)

olive oil

1 tbs (15 mL) butter
1 tbs (15 mL)

all-purpose flour

cups (215 mL)

whipping cream

tsp (0.5 mL) ground

nutmeg

tsp (1-2 mL) salt

tsp (0.5 mL) 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 (200°C)

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

in “To Prepare Pasta Sheets,“ “To Use Ravioli Maker

Attachment“ and “Cooking and Storing Ravioli.“

Peel loose, paper-like skin from outside of garlic.

Cut

" (1.25 cm) slice from top of garlic to expose cloves.

Place cut side up on 12" (30.5 cm) square of aluminum

foil. Drizzle with oil; wrap securely in foil. Bake at 350°F

(180°C) 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 qt (1.9 L) 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

cup [60 mL]

sauce per serving).
Per serving: About 750 cal., 28 g protein, 57 g carb,

45 g total fat, 24 g sat fat, 295 mg cholesterol, 680 mg

sodium.