Spinach & Ricotta Tortelloni with leeks, salmon and pink peppercorn

  • 10
  • easy

Spinach & Ricotta Tortelloni with leeks, salmon and pink peppercorn

  • 10
  • easy
Spinach & Ricotta Tortelloni with leeks, salmon and pink peppercorn

INGREDIENTS

  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 1 small leek sliced
  • 140 gr fresh salmon fillet
  • 1 tbsp pink peppercorn
  • Extra virgin olive oil
  • Salt to taste

METHOD

Heat two tbsp of oil in a large non-sticking pan, and cook the salmon fillet for 1 minute per side (the center must be almost raw). Season with salt and set apart.

Add 2 more tbsp of oil to the pan, sauté the leek for 3 to 4 minutes until soft, and cooked through. Season with salt. Shred the salmon and add to the pan.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Divide among 2 plates, drizzle with little oil, sprinkle with pink peppercorns and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 1 small leek sliced
  • 140 gr fresh salmon fillet
  • 1 tbsp pink peppercorn
  • - Extra virgin olive oil
  • - Salt to taste

METHOD

Heat two tbsp of oil in a large non-sticking pan, and cook the salmon fillet for 1 minute per side (the center must be almost raw). Season with salt and set apart.

Add 2 more tbsp of oil to the pan, sauté the leek for 3 to 4 minutes until soft, and cooked through. Season with salt. Shred the salmon and add to the pan.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Divide among 2 plates, drizzle with little oil, sprinkle with pink peppercorns and serve.