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Salmon and Basil Ravioli

 

22

Yield

4

servings

Prep

20

min

Cook

35

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 24227% of calories 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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