Title: Salmon-Spinach Ravioli
Categories: Pasta Fish Herb Salmon
Yield: 4 Servings

2	c	Fresh spinach, chopped
6 3/4	oz	Salmon, canned skinless, boneless, drained
4	oz	Cream cheese, softened
1	tb	Fresh basil, snipped
32		Wonton wrappers
1/2	c	Whipping cream
1/2	c	Dairy sour cream
	pn	Ground saffron (optional)
1	ts	Lemon juice
1/8	ts	White pepper
1/8	ts	Salt
		Fresh spinach leaves
1	tb	Cooking oil
		Cracked black pepper
		Fresh basil
		Lemon thyme

For filling, in a medium mixing bowl stir together the spinach, salmon, cream cheese, and basil. If desired, use a 2 1/2-inch biscuit cutter to cut some wrappers into rounds; discard trimmings. On baking sheet arrange 16 wonton wrappers. Top each with a slightly rounded tablespoon of filling. Brush edges with water. Top each with a second wrapper. Press edges together or seal ravioli with a pastry wheel. For sauce, in a small saucepan heat whipping cream over medium heat. Simmer uncovered, for 5 to 6 minutes or until liquid is reduced to 1/4 cup, stirring occasionally. In a small mixing bowl stir together sour cream and, if desired, saffron. Stir the warm whipping cream into sour cream mixture. Return mixture to saucepan; heat through, but do not boil. Remove from heat. Stir in lemon juice, white pepper, and salt. Line 4 dinner plates or 8 appetizer plates with spinach leaves. In a Dutch oven bring some water the oil to boiling. Drop half of the shaped ravioli into simmering water. Simmer, uncovered, for 2 to 3 minutes or until done. Using a slotted spoon, transfer ravioli to spinach-lined plates. Repeat with remaining ravioli. To serve, top ravioli with sauce; top with pepper. Garnish with basil and thyme. Makes 4 main-dish servings or 8 appetizer servings.

Typed by Roberta Thompson Source: Country Home Book of Herbs, Meredith Books ISBN 0-696-00083-0

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