Tortellini with Salmon-Ricotta Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to serve this with a colorful vegetable, such as a tomato salad or peas and carrots. It's equally good with canned salmon or tuna, too. -Beth Dauenhauer of Pueblo, Colorado Ingredients:
1 package (9 ounces) refrigerated cheese tortellini |
2 green onions, sliced |
1 teaspoon butter |
2 garlic cloves, minced |
1 teaspoon cornstarch |
1 cup fat-free milk |
1/2 cup shredded part-skim mozzarella cheese |
1 cup fat-free ricotta cheese |
1 pouch (7.1 ounces) boneless skinless pink salmon |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
1-1/2 teaspoons grated lemon peel |
1-1/2 teaspoons lemon juice |
1/4 teaspoon salt |
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. 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.
2. Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice and salt.
3. Drain tortellini; add to ricotta sauce. Cook and stir until heated through. Yield: 4 servings.
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