RICOTTA & SPINACH TORTELLINI WITH SMOKED SALMON, CITRUS & BREADCRUMBS
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 225 g smoked Salmon, cubed
- 9 tbsp extra virgin olive oil
- 68 g breadcrumbs
- 5 tbsp grated zest of lemon, orange and lime
- 35 tbsp freshly chopped dill
- toasted breadcrumbs, to serve
- salt and pepper to taste
METHOD
Heat 4 tbsp of extra virgin olive oil in a large frying pan and cook the breadcrumbs for about 2-3 minutes or until golden. Season with salt and pepper to taste and set aside.
Cook the Tortellini according to package instructions. Transfer the tortellini to a big bowl. Add smoked salmon and dill, half of the breadcrumbs and citrus zest, drizzle some extra virgin olive oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Sprinkle with toasted breadcrumbs and citrus zest and serve immediately.
Cook the Tortellini according to package instructions. Transfer the tortellini to a big bowl. Add smoked salmon and dill, half of the breadcrumbs and citrus zest, drizzle some extra virgin olive oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Sprinkle with toasted breadcrumbs and citrus zest and serve immediately.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 225 g smoked Salmon, cubed
- 9 tbsp extra virgin olive oil
- 68 g breadcrumbs
- 5 tbsp grated zest of lemon, orange and lime
- 35 tbsp freshly chopped dill
- - toasted breadcrumbs, to serve
- - salt and pepper to taste
METHOD
Heat 4 tbsp of extra virgin olive oil in a large frying pan and cook the breadcrumbs for about 2-3 minutes or until golden. Season with salt and pepper to taste and set aside.
Cook the Tortellini according to package instructions. Transfer the tortellini to a big bowl. Add smoked salmon and dill, half of the breadcrumbs and citrus zest, drizzle some extra virgin olive oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Sprinkle with toasted breadcrumbs and citrus zest and serve immediately.
Cook the Tortellini according to package instructions. Transfer the tortellini to a big bowl. Add smoked salmon and dill, half of the breadcrumbs and citrus zest, drizzle some extra virgin olive oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Sprinkle with toasted breadcrumbs and citrus zest and serve immediately.
