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Salmon & Basil Ravioli

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup canned salmon
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¼ cup curd cheese
*
2 each tomatoes
chopped
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1 teaspoon basil pesto
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1 cup all-purpose flour
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3 large eggs
beaten
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3 tablespoons basil
chopped
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1 medium onions
chopped
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2 each garlic cloves
crushed
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1 cup tomatoes, canned
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8 each scallions, spring or green onions
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1 tablespoon olive oil
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Ingredients

Amount Measure Ingredient Features
237 ml canned salmon
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59 ml curd cheese
*
2 each tomatoes
chopped
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5 ml basil pesto
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237 ml all-purpose flour
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3 large eggs
beaten
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45 ml basil
chopped
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1 medium onions
chopped
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2 each garlic cloves
crushed
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237 ml tomatoes, canned
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8 each scallions, spring or green onions
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15 ml olive oil
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Directions

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 2 mm 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 24227% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 149mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 25% Vitamin C 39%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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