Ravioli Filled with Dilled Salmon

Ingredients

2 cup / 500 ml

FIVE ROSES Heritage Pasta Flour

1/4 tsp / 1 ml

salt

3/4 cup / 175 g

Omega Plus or liquid eggs, well shaken

1 tbsp / 15 ml

LACTANTIA HEALTHY ATTITUDE margarine, melted

1/2 cup / 125 ml

light cream cheese, softened

1/2 tsp / 7 ml

dillweed

1 tsp / 5 ml

finely grated lemon rind

1 can / 213 g

CLOVER LEAF Sockeye Salmon, drained (7.5 oz)

Directions

1. In large bowl, combine flour and salt. Make a well in flour mixture and pour in egg and margarine. Stir to make a ragged dough. Knead on a floured surface for 3 to 5 minutes or until smooth. Wrap tightly in plastic wrap and let rest for 2 hours.

2. Mix cream cheese with dill, lemon rind, bones and skin from salmon and blend well. Stir remaining salmon into cream cheese with a fork.

3. Divide pasta dough into quarters. Run through a pasta maker according to manufacturer's instructions, or roll using heavy rolling pin, until very thin. Lay sheets of pasta on a wax paper-lined tray and dust with additional pasta flour. Cover and let rest for 30 minutes.

4. Stretch each sheet of pasta out flat. Every few inches, place a dollop of salmon filling. Brush pasta with water. Top with another sheet of pasta and cut out ravioli with a cookie cutter. Cook in boiling salted water for 5 minutes or until edges are al dente.