SALMON AND WASABI RAVIOLI WITH KAFFIR LIME SAUCE 1 quantity or 250 g (8 oz) fresh pasta or 40 wonton wrappers FILLING 300 g (10 oz) salmon fillets 1/3 cup crème fraîche or sour cream 125 g (4 oz) ricotta cheese wasabi to taste (about 1/2 teaspoon) 1 tablespoon chopped dill cracked pepper KAFFIR LIME SAUCE 1 cup fish or vegetable stock 6 kaffir lime leaves, shredded 3/4 cup cream

Cut pasta into 10 cm (4 inch) squares and set aside. To make filling, cut salmon into slices 2 cm (3/4 inch) thick. Place salmon, crème fraîche, 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 ir in a large saucepan of boiling water and cook for 6-8 minutes or until paste is al dente. Drain. Place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper. 

Serves 4 to 6.

[The New Cook, Donna Hay]