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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 zest
  • 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 zest, lemon juice and salt.
  • Drain tortellini; add to ricotta sauce. Cook and stir until heated through.
Nutrition Facts
1 cup: 373 calories, 11g fat (6g saturated fat), 67mg cholesterol, 797mg sodium, 40g carbohydrate (7g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch.

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Average Rating:
  • tkuehl
    Oct 31, 2019

    I grew up on the Oregon Coast, so this recipe was begging a place at our table. I did prepare it as directed (with the exception of doubling it, because I thought it would be that good). But my mid-west family was not as excited as I thought they would be. The recipe is rich with the salmon, and the ingredients are a bit costly for a family on a budget.

  • cbergeron17
    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.

  • jraglin84
    May 14, 2012

    No comment left

  • Stacey4
    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.

  • mjlouk
    Apr 5, 2010

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

  • tkarinas
    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.

  • Sascha18
    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.

  • lananadine
    Aug 24, 2009

    No comment left

  • cpmassage
    Apr 5, 2009

    No comment left

  • tuckrock
    Jan 28, 2009

    No comment left