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Salmon Cream Cheese Ravioli With Roasted Garlic Cream Sauce - KitchenAid KRAV Instructions Manual

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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
1
4
/
tsp (0.5 mL) black
1
8
pepper
1 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
1
2
dill
Sauce
1 large head garlic
1 tsp (5 mL)
olive oil
1 tbs (15 mL) butter
1 tbs (15 mL)
all-purpose flour
1
/
cups (215 mL)
1
3
whipping cream
/
tsp (0.5 mL) ground
1
8
nutmeg
/
-
/
tsp (1-2 mL) salt
1
1
4
2
/
tsp (0.5 mL) black
1
8
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
/
" (1.25 cm) slice from top of garlic to expose cloves.
2
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
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.
10
/
cup [60 mL]
1
4

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