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SALMON AND SPINACH RAVIOLI WITH LEMON CREAM SAUCE
2 c fresh chopped spinach
1 6-3/4 oz can skinless, boneless salmon, drained
4 oz cream cheese
1 tbsp snipped fresh basil or 1 tsp dried
Stir together until well blended.
32 ravioli (or wonton wrappers)
Arrange 16 on a cookie sheet, top with filling. Brush edges with water and top with 16 more wrappers. Cut to 2-1/2" rounds with cookie cutter and boil until al dente.
Sauce, heat all ingredients together in a sauce pan:
1/2 c whipping cream
1/2 c sour cream
Pinch of ground saffron
1 tsp lemon juice
Salt and pepper to taste
Fresh spinach leaves
1 tbsp cooking oil
Garnish: Cracked black pepper, fresh basil, lemon Thyme
Toss finished pasta in sauce, garnish and then serve. Serve 2 Raviolis each as appetizers or 4 as an entree. |
