RICOTTA & SPINACH TORTELLINI WITH SMOKED SALMON, CITRUS & BREADCRUMBS

  • 10 min
  • Easy

RICOTTA & SPINACH TORTELLINI WITH SMOKED SALMON, CITRUS & BREADCRUMBS

  • 10 min
  • Easy
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.

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.