Salmon and Wasabi Ravioli with Kaffir Lime Sauce

1 quantity or 250g (8 oz) fresh pasta or 40 wonton wrappers

Filling
300g (10 oz) salmon fillet
1/3 cup creme fraiche* or sour cream
125g (4 oz) ricotta cheese
wasabi to taste (about 1/2 teaspoon)
1 tablespoon chopped dill
cracked pepper
kaffir lime sauce
1 cup (8 fl oz) fish or vegetable stock
6 kaffir lime leaves, shredded
3/4 cup (6 fl oz) cream

Cut pasta into 10cm (4 inch) squares and set aside.

To make filling, cut salmon into slices 2cm (3/4 inch) thick.

Place salmon, creme 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 anotherpasta 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 it in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain and place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.

Serves 4 to 6.

* creme fraiche - a mixture of sour cream and fresh cream.

Source: Marie Claire Cooking

Special K 16Feb03 We cooked this last night and although it was time consuming, because we made the fresh pasta as well, it was definitely worth the wait. We cut the salmon into bite sized pieces instead of slices and ended up making them into tortellini instead of ravioli because there was plenty of salmon mixture to make about 30 large pieces. We used dried kaffir lime leaves and vegetable stock and the sauce was delicious.