MOB-QHHKKJ_3T1A8361-Modifica_XZYU5V.jpg

Smoked Salmon & Ricotta Tortelloni with Celery Salmon Roe and Pepper

  • 10
  • Easy

Smoked Salmon & Ricotta Tortelloni with Celery Salmon Roe and Pepper

  • 10
  • Easy
Smoked Salmon & Ricotta Tortelloni with Celery Salmon Roe and Pepper
WEB-QHHKKJ_3T1A8361-Modifica_XZYU5V.jpg

INGREDIENTS

  • 1 pack La Famiglia Rana Smoked Salmon & Ricotta Tortelloni
  • 2 celery hearts, leaves removed, chopped and set to one side
  • 6 tbsp extra virgin olive oil
  • 4 tbsp lemon juice
  • 60 g salmon roe
  • 2 tsp freshly ground black pepper
  • salt

METHOD

Slice the celery hearts. Tip the olive oil, lemon juice and 1 teaspoon of pepper into a bowl and stir.

Cook the tortelloni for 2 minutes in a large pot of salted boiling water. Strain delicately with a skimmer and tip them into the bowl along with 2 tbsp of pasta cooking water and celery. Mix delicately, divide between 2 plates, garnish with the salmon roe, sprinkle with chopped celery leaves and the remaining pepper and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack La Famiglia Rana Smoked Salmon & Ricotta Tortelloni
  • 2 celery hearts, leaves removed, chopped and set to one side
  • 6 tbsp extra virgin olive oil
  • 4 tbsp lemon juice
  • 60 g salmon roe
  • 2 tsp freshly ground black pepper
  • - salt

METHOD

Slice the celery hearts. Tip the olive oil, lemon juice and 1 teaspoon of pepper into a bowl and stir.

Cook the tortelloni for 2 minutes in a large pot of salted boiling water. Strain delicately with a skimmer and tip them into the bowl along with 2 tbsp of pasta cooking water and celery. Mix delicately, divide between 2 plates, garnish with the salmon roe, sprinkle with chopped celery leaves and the remaining pepper and serve.