SPINACH & RICOTTA TORTELLONI WITH SMOKED SALMON, CITRUS ZESTS AND BREADCRUMBS

  • 10 min
  • Easy

SPINACH & RICOTTA TORTELLONI WITH SMOKED SALMON, CITRUS ZESTS AND BREADCRUMBS

  • 10 min
  • Easy
SPINACH & RICOTTA TORTELLONI WITH SMOKED SALMON, CITRUS ZESTS AND BREADCRUMBS

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

SERVINGS
- +
  • 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.