Herbed Ravioli with Saffron Prawn Sauce

• 185g PHILADELPHIA Block Cream Cheese, softened
• 300g firm white boneless fish fillets
• 1/2 cup (40g) fresh breadcrumbs
• grated rind of 1 lemon
• 2 teaspoons finely chopped chives
• 2 teaspoons finely chopped dill
• 2 teaspoons finely chopped parsley
• salt and pepper to taste
• 60 (300g) wonton wrappers

Sauce

• 1 cup (250mls) white wine
• 1 cup (250mls) chicken, fish or vegetable stock
• 10 saffron threads
• 1/2 cup (125ml) cream
• 1 teaspoon cornflour, blended with 2 tablespoons cold water
• 12 (250g) green prawns, shelled and deveined with tails left intact

1. COMBINE the PHILLY, fish, breadcrumbs, lemon rind, herbs, salt and pepper in a food processor, and process until smooth.
2. PLACE teaspoons of the PHILLY mixture in the centre of half the wonton wrappers. Brush edges with water and top with a second wrapper; press edges to seal together.
3. ADD the ravioli to a large pan of boiling water; boil uncovered for about 6 minutes or until tender. Drain, and serve ravioli with sauce.

Sauce

1. COMBINE white wine, stock and saffron in a medium sized pan over medium heat. Bring to the boil, and simmer until reduced by half.
2. STIR in cream and blended cornflour, and simmer until slightly thickened.
3. ADD the shelled prawns and simmer a further 5 minutes or until prawns are just tender.