Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
213 g Canned pink Alaska salmon
75 g Curd cheese
2 Tomatoes -- skinned,
-de-seeded & finely chopped
1 t Pesto
290 g Strong plain flour
1 t 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
