| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Flaked smoked salmon |
|
|
Grated Fontina cheese (just a wee bit) |
| 1/4 |
c |
Butter |
| 1/4 |
c |
All purpose sifted flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 2 |
c |
Milk |
|
|
Fresh dill (dried can be used as well) |
INSTRUCTIONS
RAVIOLI STUFFING
SAUCE
Directions: Make and cook the raviolis. Melt butter in saucepan, remove
from heat and add flour, salt and pepper stirring constantly. Slowly add
milk then put back on the stove. Bring to boiling stirring often. As soon
as it starts boiling simmer for 1 minute then add chopped dill (use your
own judgement as to how much) at this point and stir. Pour over warm
raviolis. Garnish with sprig of fresh dill (if you have it).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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