Recipe(tried): Smoked Salmon Ravioli

Smoked Salmon Ravioli
News 10 Midday - April 18, 2002

Smoked Salmon Ravioli
12 ounces smoked salmon, deboned
8 ounces Philadelphia cream cheese
4 ounces Ricotta cheese
4 ounces Mozzarella cheese
2 tablespoons chopped dill
2 tablespoons chopped shallots
2 tablespoons chopped garlic
4 ounces salt water
1 package thick won ton wrappers
4 tablespoons Parmesan cheese

Mikey's Cream Sauce
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped garlic
2 teaspoons chopped dill
8 ounces half and half
Juice from one lemon
1 tablespoon Mikey's Everything Sauce

Before starting raviolis, start sauce and blend salmon, cheeses, dill, garlic and shallots. Put one tablespoon salmon mixture in the center of a won ton wrapper, brush salt water around the edges, then place another won ton wrapper over the first and seal edges. Trim ravioli edges in whatever design is preferred, then place in boiling water. When raviolis float, they are done.

To prepare cream sauce, saute butter, garlic, dill and seasoning. Add juice from one lemon and add half and half. Cook to desired thickness.

To serve, put cooked raviolis in a big bowl, pour sauce over raviolis, then garnish with more dill and Parmesan cheese.