Tortellini With Salmon-Ricotta Sauce

Submitted by Shelby Jo

"From Healthy Cooking (a Taste of Home magazine) April/May 2008."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 (9 ounce) package refrigerated cheese tortellini
• 2 green onions, sliced
• 2 garlic cloves, minced
• 1 teaspoon butter
• 1 teaspoon cornstarch
• 1 cup nonfat milk
• 1⁄2 cup shredded part-skim mozzarella cheese
• 1 cup fat-free ricotta cheese
• 1 (7 1/8 ounce) envelope 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.
2. Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
3. Combine cornstarch and milk until smooth; gradually stir into the pan.
4. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Stir in mozzarella cheese until melted.
6. Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.
7. Drain tortellini; add to ricotta sauce.
8. Cook and stir until heated through.

Reviews

[Chris Reynolds]

We liked the sauce and tortellini, but were not fond of the salmon mixed in. I think it would be better with a salmon fillet with the sauce and tortellini served as a side dish. Thanks for sharing, though.

 

[ellie_]

A very different way to have fish which my family enjoyed! Thanks for sharing!