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Salmon-Cream Cheese Ravioli with Roasted Garlic Cream Sauce
(Adapted from Kitchenaid)
1 recipe basic egg pasta
1 fillet (12 ounces) salmon
2-3 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 container (8 ounces) cream cheese with chives and onion
2-3 teaspoons chopped fresh dill or 1/2 teaspoon dried
Prepare pasta dough; let rest.
Drizzle salmon with oil; sprinkle with salt and pepper. On greased baking sheet, roast salmon at 400 degrees 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.
1 large head garlic
1 teaspoon olive oil
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups whipping cream
1/8 teaspoon ground nutmeg
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
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 degrees F for 45-50 minutes, or until knife point in center meets no resistance; cool. In small boil, squeeze garlic out of cloves; mash with fork. I decided to try something I saw on Martha Stewart which was roasting the garlic in a skillet. It really cut down on the time, but my house needed a lot of airing out because it filled with the smell of garlic.
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.