Wild Salmon Spring Peas And Ricotta Tortellini With Lemon Sauce
If you watched the Wonton clip, we are using the same fold here. So, after making these two dishes, you should really have that technique down. This is a very adaptable recipe as you can use almost any seafood in the stuffing. Even left-over cooked salmon would work. I went with a very light lemon cream sauce with just a touch of parmesan, but these tortellini are also very nice in a light broth, if you want to go low-cal. The combo of Salmon, Peas and Tarragon is a culinary classic, and works perfectly with the sauce here. Enjoy!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Preparation Time:10 Minutes
Cook Time:10 Minutes
Ready In:20 Minutes
If you have some left over wanton wrappers, the best way to use them is to make these tortellinis This recipe is a very adaptable one where any seafood can be used as the stuffing. The light lemon cream sauce goes so perfectly with the tortellini. The combination of Salmon, Peas and Tarragon is a culinary classic, and works perfectly with the sauce. Definitely a restaurant-quality recipe that always impresses. This a great dish to entertain with.
Wild Salmon Spring Peas And Ricotta Tortellini With Lemon Sauce Recipe Video