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Tortellini with Salmon-Ricotta Sauce Recipe
Tortellini with Salmon-Ricotta Sauce Recipe photo by Taste of Home

Tortellini with Salmon-Ricotta Sauce Recipe

Publisher Photo
I like to serve this with a colorful vegetable, such as a tomato salad or peas and carrots. It's equally good with canned salmon or tuna, too. -Beth Dauenhauer of Pueblo, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 green onions, sliced
  • 1 teaspoon butter
  • 2 garlic cloves, minced
  • 1 teaspoon cornstarch
  • 1 cup fat-free milk
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 cup fat-free ricotta cheese
  • 1 pouch (7.1 ounces) boneless skinless pink salmon
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1-1/2 teaspoons grated lemon peel
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt

Nutritional Facts

1 cup equals 373 calories, 11 g fat (6 g saturated fat), 67 mg cholesterol, 797 mg sodium, 40 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch.

Directions

  1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch 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 cheese, salmon, dill, lemon peel, lemon juice and salt.
  3. Drain tortellini; add to ricotta sauce. Cook and stir until heated through. Yield: 4 servings.
Originally published as Tortellini with Salmon-Ricotta Sauce in Healthy Cooking April/May 2008, p37

Nutritional Facts

1 cup equals 373 calories, 11 g fat (6 g saturated fat), 67 mg cholesterol, 797 mg sodium, 40 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tortellini with Salmon-Ricotta Sauce

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (4)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 6, 2012

I have made this recipe several times and it is always my go-to when I have left-over ricotta from another recipe. I usually saute asparagus with the onions and garlic to add a vegetable to the dish and make it more of a one-pot-meal.

MY REVIEW
Reviewed Feb. 26, 2011

quick, healthy, & delicious. This recipe is a definite winner. I didn't have a fresh lemon so I just used lemon juice without the lemon peel. I also used a 6oz package of salmon because thats all I had around.

MY REVIEW
Reviewed Apr. 5, 2010

I substituted cream cheese and more mozzarella for the ricotta and it was really delicious!

MY REVIEW
Reviewed Feb. 17, 2010

This recipe is excellent and a keeper, for sure. The only problem is my third son is deathly allergic to seafood so it will NOT be served when he is home. Other than that, we love it.

MY REVIEW
Reviewed Feb. 6, 2010

I wasn't too impressed with the flavors in this recipe. I feel like I wasted the salmon that I used. It was my mistake by over cooking the tortellini noodles but the sauce in this recipe tasted too lemony and was lacking in other flavors. I was hoping this would be much better.

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