Ravioli Pillows with Prawn Sauce

• 60g PHILADELPHIA Block Cream Cheese, softened
• 100g firm white boneless fish fillets
• 1/4 cup fresh breadcrumbs
• grated rind of 1/2 lemon
• 1 teaspoon finely chopped parsley
• 1 teaspoon finely chopped chives
• 1 teaspoon finely chopped dill
• salt and pepper, to taste
• 24 (120g) wonton wrappers

Sauce

• 1/3 cup (80ml) white wine
• 1/3 cup (80ml) chicken, fish or vegetable stock
• 3 saffron threads
• 2 tablespoons cream
• 1/2 teaspoon cornflour, blended with 1 tablespoon cold water
• 6 (125g) 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 heaped 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.