Salmon-Cream Cheese Ravioli with Roasted Garlic Cream Sauce

We had a little grilled salmon leftover that wasn't enough for a serving so I thought I would try out a recipe in the booklet that came with my new ravioli attachment. The recipe is to die for, but the attachment part not so much. In the end I cleaned the attachment and returned it. Main reason is it's messy and didn't fill the ravioli with enough stuffing so it ended up being mainly dough. It's much quicker rolling our the sheets of pasta and cutting the individual raviolis. You could even use won ton wrappers if you don't want to make your own pasta. Since the hubby seasoned the salmon and smoked it I adjusted the seasonings listed and just mixed in plain cream cheese and dried dill.

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Salmon-Cream Cheese Ravioli with Roasted Garlic Cream Sauce
(Adapted from Kitchenaid)

Ravioli
1 recipe basic egg pasta
1 fillet (12 ounces) salmon
2-3 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 container (8 ounces) cream cheese with chives and onion
2-3 teaspoons chopped fresh dill or 1/2 teaspoon dried

Prepare pasta dough; let rest.

Drizzle salmon with oil; sprinkle with salt and pepper. On greased baking sheet, roast salmon at 400 degrees F 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 for preparing pasta sheets, using Ravioli Maker and cooking ravioli.


Sauce
1 large head garlic
1 teaspoon olive oil
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups whipping cream
1/8 teaspoon ground nutmeg
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper

Peel loose, paper-like skin from outside of garlic. Cut 1/2-inch slice from top of garlic to expose cloves. Place cut side up on 12-inch square of aluminum foil. Drizzle with oil; wrap securely in foil. Bake at 350 degrees F for 45-50 minutes, or until knife point in center meets no resistance; cool. In small boil, squeeze garlic out of cloves; mash with fork. I decided to try something I saw on Martha Stewart which was roasting the garlic in a skillet. It really cut down on the time, but my house needed a lot of airing out because it filled with the smell of garlic.

In heavy 2 quart 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.