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Salmon and Dill Filled Ravioli

2-cups all-purpose flour
1/4-tsp salt
3/4-cup egg substitute, well shaken
1-tbsp margarine
1/2-cup light cream cheese, softened
1 1/2-tsp dill weed
1-tsp finely grated lemon rind
1-7.5oz can sockeye salmon, drained

Add the flour, egg, margarine and salt to a food processor
Pulse until dough has gathered loosely around the blade, about 2 minutes
At this point the dough should be moist and slightly sticky
If the dough is too wet, add slightly more flour and pulse again
If the dough is too dry, add extra egg substitute to the dough, pulse again
Dump contents of food processor on a lightly floured cutting board or clean work surface
Dust your hands with flour
Knead dough for a few minutes adding more flour if dough is too sticky
You should now have a large ball of dough that is firm
Wrap in plastic wrap and set aside at room temperature for 2 hours
Separate the salmon from the skin and bones
Mix the cream cheese well with dill, lemon rind and salmon bones and skin
Gently stir remaining salmon into cream cheese
Divide dough into quarters
Roll through a pasta maker or with a rolling pin until very thin
Lay sheets on a floured work surface
Sprinkle with flour and let rest for 30 minutes
Stretch each sheet of pasta out flat
Every few inches, place a dollop of the salmon mixture
Brush pasta sheet with water
Top with another sheet of pasta and cut out ravioli with a cookie cutter
Pinch edges to seal
Repeat with other 2 sheets
Cook in boiling salted water for 5 minutes or until edges are al dente
Serve with an Alfredo sauce or your favourite white sauce
See our Alfredo sauce here or here

Serves 2