INGREDIENTS
- 1 pack of Spinach&Ricotta Tortelloni
- 130 ml extra virgin olive oil
- 15 g rye or complete breadcrumbs
- 15 g smoked salmon chopped
- 1 tbsp grated zest of organic lemon, orange and lime
- 1 tbsp fresh dill chopped
- salt and fresh ground black pepper to taste
METHOD
Heat 45 ml of the oil in a large skillet and sauté the breadcrumbs until golden about 2-3 minutes. Season with salt and pepper to taste and set aside.
Cook Tortelloni according to package instructions. Drain reserving 1 cup of the cooking pasta water. Transfer Tortelloni to a big bowl, add smoked salmon, half breadcrums, half citrus zest, dill and remaining oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Divide among plates, sprinkle with remaining breadcrumbs and citrus zest and serve immediately.
INGREDIENTS
Changing servings will update the ingredient list below.- 1 pack of Spinach&Ricotta Tortelloni
- 130 ml extra virgin olive oil
- 15 g rye or complete breadcrumbs
- 15 g smoked salmon chopped
- 1 tbsp grated zest of organic lemon, orange and lime
- 1 tbsp fresh dill chopped
- - salt and fresh ground black pepper to taste
METHOD
Heat 45 ml of the oil in a large skillet and sauté the breadcrumbs until golden about 2-3 minutes. Season with salt and pepper to taste and set aside.
Cook Tortelloni according to package instructions. Drain reserving 1 cup of the cooking pasta water. Transfer Tortelloni to a big bowl, add smoked salmon, half breadcrums, half citrus zest, dill and remaining oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Divide among plates, sprinkle with remaining breadcrumbs and citrus zest and serve immediately.