Print Options

 
 
 
 Print
Tortellini with Salmon-Ricotta Sauce Recipe

Tortellini with Salmon-Ricotta Sauce Recipe

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. YIELD: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

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.

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 Pairings

Full-Bodied White Wine

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