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
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 zest
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon salt
Reviews
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.
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.
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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.
I substituted cream cheese and more mozzarella for the ricotta and it was really delicious!
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.
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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