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Salmon and Basil Ravioli



  • Prep Time: N/A
  • Cooking Time: N/A

Salmon and Basil Ravioli

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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


Ingredients:

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

Serves:

6 Servings

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