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5. Place cream and garlic in a large frying
pan over medium heat. Add ½ cup pesto
and bring to the boil. Reduce heat to
low. Add gnocchi and cook, shaking pan
occasionally, for 5 minutes or until sauce
thickens slightly. Spoon among serving
bowls. Top with shaved parmesan. Serve.
NOTE: Pesto will keep in an airtight container
in the fridge for up to one week.
Nutritional per serve: 32g fat; 2384kJ;
14g sat fat; 4.6g fibre; 52g carbohydrate
Salmon Ravioli with Lime Butter
Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes
1 large (200g) desiree potato, peeled, cut
into 2cm cubes
415g can red salmon, drained, bones
removed, flaked
1 small red onion, finely chopped
1 tablespoon chopped fresh dill
1 garlic clove, crushed
40 fresh flour wonton wrappers
80g butter, cubed
2 bunches asparagus, ends trimmed,
diagonally cut into 3cm lengths
1 tablespoon lime juice
4 fresh kaffir lime leaves, centre vein
removed, shredded
1. Place potato in steaming tray. Place lid on
and set timer (15 mins).
2. Transfer potato to a large bowl. Season
with salt and use a fork to mash until
smooth.
3. Add the salmon, onion, dill and garlic and
stir to combine. Place half the wonton
wrappers on a clean work surface. Top each
with some salmon mixture. Brush edges
with water and top with remaining wonton
wrappers. Press edges to seal.
4. Arrange ravioli in steaming trays.
Place lid on and set timer (10 mins).
5. Meanwhile, place butter in a large non-
stick frying pan. Stir over low heat until
melted. Add asparagus, lime juice and
lime leaves and cook, stirring, for a further
1-2 minutes or until tender.
6. Add ravioli and gently toss to combine.
Nutritional per serve: 21g fat; 2099kJ;
11g sat fat; 4.6g fibre; 45g carbohydrate.
Recipes (continued)