Title: Salmon & basil ravioli
 Categories: Pasta, Fish
      Yield: 6 Servings
 
    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
 
  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