Recipe - Salmon And Basil Ravioli

213 g Canned pink Alaska salmon
75 g Curd cheese
2 Tomatoes; skinned,
deseeded & finely chopped
1 teaspoon Pesto
290 g Strong plain flour
1 teaspoon Salt
3 Eggs; beaten
3 tablespoon Freshly chopped basil
1 md Onion; chopped
2 Garlic cloves; crushed
200 g Canned tomatoes
1 Red pepper
deseeded and chopped
8 Spring onions
1 tablespoon 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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini