To be honest, I was a little worried about this recipe, although we have adopted the – don’t know until you try, attitude, I am always a little dubious of Ricotta recipes, ricotta is another one of those ingredients I am not sure whether I like or not, it’s an Italian cheese made from the whey the gets left over after making hard cheeses, it’s slightly acidic and has a slight lemony aroma, it’s mostly used in pasta dishes and desserts. I have made a few recipes with it – but something never seemed quite right about it, until now. If you’re like me and still not convinced I find cream cheeses – such as
a good substitute, any other
cheap brand would work just as well though. Please don’t forget that just
because it’s written do it this way doesn’t mean, you must – generations of
people have been “altering” traditional recipes, it’s how we evolve and grow.
Besides new recipes have to come somewhere – and inspiration usually has to
start somewhere too………! Philadelphia
Tortellini with Salmon-Ricotta Sauce
1 package Cheese tortellini2 Spring onions
2 garlic cloves, minced
½ leek, thinly sliced
2 portions frozen spinach, thawed and drained
1 tsp butter
1 tsp corn flour/corn starch
1 cup fat-free (skimmed) milk
½ cup shredded mozzarella cheese
1 cup ricotta cheese
200g salmon, boneless and skinless
2 tbsp dill
1½ tsp grated lemon peel
1½ tsp lemon juice, freshly squeezed
¼ tsp salt
1. Cook tortellini according to package directions. Meanwhile, in a large pan sauté onions, mushrooms, leek and garlic in butter until tender. In a separate pan, poach the salmon until it easily flakes with a fork. Combine the corn flour/corn starch and milk until smooth. Gradually stir into the pan bring to a boil, cook and stir for 2 minutes or until slightly thickened.
2. Stir in mozzarella cheese until melted, stir in the ricotta, poached salmon, dill, lemon peel, lemon juice and salt.
3. Drain tortellini, add to ricotta sauce. Cook and stir until heat through.