Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      6.5 oz can    pink Alaska salmon
   2      ounces        ricotta cheese
   2                    tomatoes; skinned -- de-seeded and finely
                        -- chopped
   1      teaspoon      pesto
   9      ounces        A/P flour
   1      teaspoon      salt
   3                    eggs -- beaten
   3      tablespoons   freshly chopped basil
   1      medium        onion -- chopped
   2                    garlic cloves -- crushed
   1      can           canned whole tomatoes
   1                    red pepper -- de-seeded and
                        -- chopped
   8                    spring onions
   1      tablespoon    olive oil
                        salt and black pepper

Preparation:

Drain can of salmon. Add water to juice to make 1 pint. 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 2 mm sheets. Cut dough into 3.5 cm / 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.