Ricotta and Spinach Tortellini with Asparagus, Salmon and Basil


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


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

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