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Tortellini with Salmon-Ricotta Sauce

 Tortellini with Salmon-Ricotta Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Stir in mozzarella cheese until melted. Stir in the ricotta cheese,
  • salmon, dill, lemon peel, lemon juice and salt.
  • Drain tortellini; add to ricotta sauce. Cook and stir until heated

2 of 2

Tortellini with Salmon-Ricotta Sauce (continued)

Directions (continued)

  • through. Yield: 4 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.