RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS, SALMON AND BASIL

  • 10
  • easy

RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS, SALMON AND BASIL

  • 10
  • easy
RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS, SALMON AND BASIL

INGREDIENTS

  • 1 pack Rana Ricotta & Spinach Tortellini
  • 12 green asparagus trimmed and cut into thin slices
  • 120 gr smoked salmon sliced and torn
  • 1 organic lemon
  • 4 tbsp extra virgin olive oil + extra for drizzling
  • basil leaves to serve
  • Salt and pepper to taste

METHOD

Heat 4 tbsp extra virgin olive oil in a large skillet, add asparagus and cook on medium-low heat for 6-7 minutes stirring occasionally until “al dente”. Season with salt and pepper.

In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the skillet, shredded the salmon and toss to combine.

Drizzle with extra oil, season with a turn of freshly ground black pepper and grated lemon rind. Divide between plates, top with basil leaves and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Ricotta & Spinach Tortellini
  • 12 green asparagus trimmed and cut into thin slices
  • 120 gr smoked salmon sliced and torn
  • 1 organic lemon
  • 4 tbsp extra virgin olive oil + extra for drizzling
  • - basil leaves to serve
  • - Salt and pepper to taste

METHOD

Heat 4 tbsp extra virgin olive oil in a large skillet, add asparagus and cook on medium-low heat for 6-7 minutes stirring occasionally until “al dente”. Season with salt and pepper.

In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the skillet, shredded the salmon and toss to combine.

Drizzle with extra oil, season with a turn of freshly ground black pepper and grated lemon rind. Divide between plates, top with basil leaves and serve.