Tortellini with Salmon Ricotta Sauce
Indulge in the luxurious flavors of Tortellini with Salmon Ricotta Sauce, a creamy and savory pasta dish perfect for elevating weeknight dinners or impressing guests at your next gathering. Featuring tender cheese tortellini tossed in a velvety sauce made with ricotta cheese, heavy cream, and hints of lemon zest, this recipe is a harmonious blend of richness and brightness. Succulent salmon flakes infuse the dish with a delightful seafood twist, complemented by fresh herbs like dill and parsley. With a quick prep time and effortless cooking steps, this recipe combines gourmet flair with everyday practicality. Garnished with grated Parmesan, it’s a comforting yet sophisticated meal sure to satisfy your cravings.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams cheese tortellini
- 300 grams salmon fillet, skinless
- 200 grams ricotta cheese
- 200 ml heavy cream
- 30 grams unsalted butter
- 1 tablespoon olive oil
- 2 units garlic cloves, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 30 grams grated Parmesan cheese (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Reserve 1/2 cup of pasta water before draining and set aside.
While the tortellini cooks, heat olive oil in a large skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper, then sear it in the skillet for 2-3 minutes on each side until cooked through. Remove the salmon from the pan and set aside to cool slightly.
Reduce the heat to medium-low and melt the butter in the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and ricotta cheese, whisking until the mixture is smooth and creamy.
Flake the cooked salmon into bite-sized pieces and add it to the sauce. Mix in the lemon zest, fresh dill, and parsley, and stir gently to combine.
Season the sauce with the remaining salt and black pepper. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
Add the drained tortellini to the skillet and gently toss to coat it in the sauce.
Serve immediately, garnished with grated Parmesan cheese and additional fresh herbs if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 345 mg | 27% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
