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
- 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.