Prep: 50 min Cook: 1 min
Cost per Serving: 91 cents

Fine as a first course too, just cut the serving size 
to three ravioli.

 4 ounces fresh boneless salmon
 2 ounces smoked salmon or soaked and rinsed salted 
 1 ripe tomato, seeded and diced (about 3/4 cup) 
 3/4 cup finely diced sweet onion
 1/4 teaspoon salt
 1 package (10 ounces) gyoza wrappers
 1 teaspoon cornstarch mixed with 1 teaspoon water
 Ginger Vinaigrette (recipe follows)
 Garnish: toasted sesame seeds, cilantro sprigs

1. Process both kinds of salmon in a food processor 
just until a paste forms. Scrape into a
bowl and stir in tomato, onion and salt. 
2. Bring a 3- to 4-quart pot of water to boil. 
3. Meanwhile assemble ravioli: Place a rounded teaspoon 
filling on each wrapper (you'll
need about 40). Fold over (ravioli should be half-moon 
shape) and seal edges with
cornstarch mixture. 
4. Reduce heat until water simmers. Add ravioli, return 
water to a simmer and cook
about 1 minute. Pour into a colander to drain.
5. Place 5 ravioli on each plate. Drizzle with vinaigrette, 
sprinkle with sesame seeds and
garnish with cilantro.

* Serves 8. Per serving: 285 cal, 7 g pro, 19 g car, 
20 g fat, 12 mg chol, 363 mg sod.
Exchanges: 1 starch/bread, 3/4 vegetable, 1/2 lean meat, 
3 1/2 fat

GINGER VINAIGRETTE In a small bowl, whisk 2/3 cup vegetable 
oil, 1/4 cup rice
vinegar, 1 tablespoon grated fresh gingerroot, 1/4 teaspoon 
salt and 1/8 teaspoon pepper
until blended. Makes scant 1 cup.

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