| Salmon and Wasabi Ravioli with Kaffir Lime Sauce
| 250 g | pasta, fresh or 40 wonton wrappers |
| 300 g | salmon fillet |
| 0.33 cup(s) | creme fraîche or sour cream |
| 125 g | ricotta cheese |
| ½ tsp | wasabi paste |
| 1 tbsp | dill, chopped |
| cracked pepper | |
| 250 ml | fish or vegetable stock |
| 6 | kaffir lime leaves, shredded |
| ¾ cup(s) | cream |
Method
Cut pasta into 10cm squares and set aside.
To make filling, cut salmon into 2cm slices. Place salmon, crème fraiche, ricotta, wasabi, dill and pepper in a bowl and mix to combine.
Place spoonfuls of filling on pasta squares or wonton wrappers and top with another pasta square or wonton wrapper. Press squares firmly around edges to seal.
To make sauce, place stock, lime leaves and cream in a saucepan and simmer gently until reduced by half.
To cook ravioli, place in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain.
Place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.
To make filling, cut salmon into 2cm slices. Place salmon, crème fraiche, ricotta, wasabi, dill and pepper in a bowl and mix to combine.
Place spoonfuls of filling on pasta squares or wonton wrappers and top with another pasta square or wonton wrapper. Press squares firmly around edges to seal.
To make sauce, place stock, lime leaves and cream in a saucepan and simmer gently until reduced by half.
To cook ravioli, place in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain.
Place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.
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Author: Originalzeppi 
  member since 06/03/2008 
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