Recipe for Salmon and Basil Ravioli 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
213 gm Canned pink Alaska salmon
75 gm Curd cheese
2 x Tomatoes, skinned, de-seeded & finely chopped
1 tsp Pesto
290 gm Strong plain flour
1 tsp Salt
3 x Eggs, beaten
3 tbl Freshly chopped basil
1 med Onion, chopped
2 x Garlic cloves, crushed
200 gm Canned tomatoes
1 x Red pepper de-seeded and chopped
8 x Spring onions
1 tbl Olive oil
Instructions:
Instructions: 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.

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