Tortellini With Salmon-Ricotta Sauce
From Healthy Cooking (a Taste of Home magazine) April/May 2008.
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INGREDIENTS
Nutrition- 1(9 ounce) package refrigerated cheese tortellini
- 2
- 2
- 1teaspoon butter
- 1teaspoon cornstarch
- 1cup nonfat milk
- 1⁄2cup shredded part-skim mozzarella cheese
- 1
- 1(7 1/8 ounce) envelope boneless skinless pink salmon
- 2
- 1 1⁄2teaspoons grated lemon peel
- 1 1⁄2teaspoons lemon juice
- 1⁄4teaspoon salt
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DIRECTIONS
- Cook tortellini according to package directions.
- Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
- 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 through.
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