Tortellini Al Salmone Recipe
Ricotta tortellini finished in smoked salmon, green onions, spinach and dill cream sauce.
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Ingredients
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Pasta & Cooking
Sauce
Salmon & Greens
Finish & Garnish
Method
Pasta & Prep
- 1
Boil water and cook tortellini
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1 lb fresh ricotta tortellini and cook according to package instructions (typically 2–4 minutes) until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside, keeping warm.
- 2
Prep produce and salmon
While the water heats, finely mince the shallot and garlic, thinly slice the green onions, roughly chop the spinach, zest and juice the lemon, and tear the smoked salmon into bite-size pieces. Chop the dill finely, reserving a few sprigs for garnish.
Sauce
- 3
Sweat shallot and garlic
In a large sauté pan over medium heat, melt 2 tablespoons unsalted butter with 1 teaspoon olive oil. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 4
Deglaze and reduce
If using, add 1 tablespoon dry white wine to the pan to deglaze, scraping up any fond, and simmer until mostly evaporated, about 1 minute. Add 1 tablespoon stock to loosen the pan if no wine is used.
- 5
Make cream sauce
Add 1 cup heavy cream to the pan and bring to a gentle simmer over medium-low heat. Stir in 2 teaspoons chopped fresh dill, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Let the sauce simmer and reduce slightly for 3–4 minutes so it thickens enough to coat the back of a spoon.
- 6
Adjust consistency
If the sauce becomes too thick, whisk in up to 1/2 cup reserved pasta cooking water a little at a time until you reach a silky, clingy consistency that will coat the tortellini (use less for a thicker sauce, more for a looser sauce).
- 7
Finish with Parmesan (optional)
Stir in 2 tablespoons grated Parmesan if using, then taste and adjust seasoning—add more salt, pepper, or lemon juice as needed.
Combine & Finish
- 8
Add greens and scallions
Add the roughly chopped 2 cups baby spinach and the sliced green onions (reserve a small amount of green onion for garnish) to the sauce. Stir until the spinach wilts, about 1–2 minutes.
- 9
Incorporate smoked salmon
Reduce heat to low and fold in the 6 oz torn smoked salmon pieces. Heat gently for 30–60 seconds—do not simmer vigorously, to avoid overcooking or drying the salmon. The salmon should warm through and remain tender.
- 10
Toss with tortellini
Add the cooked tortellini to the pan and toss gently to coat with the cream sauce. If needed, add a splash of reserved pasta water to loosen the sauce so it evenly coats the pasta. Cook together for 1 minute to marry flavors.
- 11
Plate and garnish
Divide the tortellini among serving plates. Garnish with the reserved chopped dill, remaining sliced green onion, a light drizzle of olive oil, a few dill sprigs, and freshly cracked black pepper to taste. Serve immediately.