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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 1 lb spinach and ricotta tortellini
- 2 tbsp olive oil
- 1 lb salmon fillet, cubed
- 1 bunch spring onions, chopped
- 1/2 lb ricotta
- 2/3 cup vegetable stock
- 10 sprigs fresh dill, coarsely chopped + extra to garnish
- None None pink peppercorns, to garnish
Method
- Cook tortellini in boiling salted water according to package directions. Drain. Meanwhile, heat oil in a frying pan and saute salmon for 4 mins. Add spring onions, ricotta and stock and simmer for about 3 mins. Add dill.
- To serve, arrange pasta on a serving dish, top with salmon sauce and garnish with dill and pink peppercorns.
