Ricotta And Spinach Tortellini With Salmon And Asparagus
INGREDIENTS
- 1 packet of Ricotta And Spinach Tortellini
- 50 g smoked salmon
- 60 g asparagus
- 10 g butter
- 80 ml pouring cream
- Salt and pepper to taste
- Lemon rind, as needed
DIRECTIONS
Melt the butter in a pan, chop the smoked salmon and add to the melted butter along with the sliced asparagus spears.
When cooked, pour in the cream and stir.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the salmon and asparagus sauce and grate over some lemon rind.
When cooked, pour in the cream and stir.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the salmon and asparagus sauce and grate over some lemon rind.
INGREDIENTS
Changing servings will update the ingredient list below.
servings.label
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- 1 packet of Ricotta And Spinach Tortellini
- 50 g smoked salmon
- 60 g asparagus
- 10 g butter
- 80 ml pouring cream
- - Salt and pepper to taste
- - Lemon rind, as needed
DIRECTIONS
Melt the butter in a pan, chop the smoked salmon and add to the melted butter along with the sliced asparagus spears.
When cooked, pour in the cream and stir.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the salmon and asparagus sauce and grate over some lemon rind.
When cooked, pour in the cream and stir.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the salmon and asparagus sauce and grate over some lemon rind.
