Ricotta and Spinach Tortellini with Asparagus, Salmon and Basil
Ingredients
1 pack Rana Ricotta and Spinach Tortellini
12 green asparagus trimmed and cut into thin slices
120g smoked salmon sliced and torn
1 organic lemon
4 tbsp extra virgin olive oil, plus extra for drizzling
Basil leaves to serve
Salt and pepper
Method
Heat 4 tbsp extra virgin olive oil in a large skillet, add asparagus and cook on medium-low heat for 6-7 minutes stirring occasionally until al dente. Season with salt and pepper.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving half a cup of the cooking water. Add the Tortellini to the skillet, shredded the salmon and toss to combine.
Drizzle with extra oil, season with a turn of freshly ground black pepper and grated lemon rind. Divide between plates, top with basil leaves and serve.
Serves 2
Recipe by Rana
