Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned pink Alaska salmon
75 g Curd cheese
2 Tomatoes; skinned,
-de-seeded finely chopped
1 ts Pesto
290 g Strong plain flour
1 ts Salt
3 Eggs; beaten
3 tb Freshly chopped basil
1 md Onion; chopped
2 Garlic cloves; crushed
200 g Canned tomatoes
1 Red pepper
-de-seeded and chopped
8 Spring onions
1 tb Olive oil
Salt and black pepper

Drain can of salmon. Add water to juice to make 600ml / 1pint. Mash
fish, cheese, tomatoes, pesto in a bowl.

Mix flour, salt, eggs, basil to form firm dough. Turn onto a floured
surface. Knead for 1 minute. Break into lemon size pieces, knead
thoroughly. Roll into 2mm sheets. Cut dough into 3.5cm / 1.2 inch
circles. Put small amount of salmon filling into center of each
circle. Fold in half and press edges firmly together Dry on each side
floured board for 1 hour.

Put fish stock, onion and garlic in a pan. Bring to boil then simmer.
Drop one third of ravioli into stock. Cook for 10 minutes. Remove and
keep warm. Cook remainder in same way. Blend remaining ingredients.
Heat until boiling then simmer for 5 minutes. Serve ravioli with
sauce and a salad.

Serves 6. Approx. 300 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias

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