Name: Salmon and Basil Ravioli
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

Idols are powerful, but two realities cause our hearts to become dissatisfied with idols. The first is that we are created in the image of God and created for God; nothing else will give us eternal purpose or everlasting joy. When we choose to set up a dead, powerless idol and worship at its feet, then we are attended to by a dead, powerless idol that pleases temporarily and superficially. Money disappears. Fame fades away. Children grow up and leave. Our friends fail us. Control is elusive. God alone – in all of His beauty and grace – can promise us joy forever. The second reality that causes our hearts to grow dissatisfied with idols is the grace of God. God is too good to allow His children to worship something or someone that will not satisfy. He is so good that He either wrenches our idols from our hands or makes us miserable as long as we clench and grasp.

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains, Eggs		Pasta, Fish	6	Servings

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

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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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