*  Exported from  MasterCook  *
                          SALMON AND BASIL RAVIOLI
 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
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