Tortellini, tossed in Olive Oil and Sage

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.

Waiting Tortellini

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.

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