Can’t risk a burnt butter sauce! They didn’t need much of a sauce though because the salmon and ricotta cheese were so flavoursome.
Ready to go into the pot! Filled with leftover salmon, spinach & ricotta cheese. I used frozen spinach and squeezed the extra moisture out. Mungalli ricotta cheese – which is a local company in the Atherton tablelands that produces gourmet cheeses and yogurts.
Simple pasta dough – flour, salt and eggs, rolled through the pasta machine a few times and then cut out with a cookie cutter. Filling tortellini is a lot like filling gyoza – you just need to get into the groove and you can churn them out pretty quickly.
Previous dinner posts from gomichild
- Crispy Skinned Salmon - B12 Booster! - March 28th, 2013
- Rather Flat Green Egg Pie - March 26th, 2013
- Chickpea & Baked Butternut Pumpkin Curry - March 25th, 2013
- Simple Salad - March 23rd, 2013
- 3 Courses - March 21st, 2013