Salmon, Spring Pea, and Ricotta Tortellini with Lemon – And why it’s too bad doors don’t have keyholes anymore!
The origin of tortellini is very cloudy, and several stories exist regarding how it was invented. This one is my favorite, and it totally sounds like something a chef would do! This comes to us compliments of Wikipedia:
"One legend says that this dish is born in Castelfranco Emilia (province of Modena). One night during a trip, Lucrezia Borgia checked into an inn in the small town. The host was captivated by her beauty and couldn't resist the urge to peek into her room through the keyhole. The light inside the bedroom was only made by a few candles and so he could only see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night."
If you watched the Wonton clip, we are using the same fold here. So, after making these two dishes, you should really have that technique down. This is a very adaptable recipe as you can use almost any seafood in the stuffing. Even left-over cooked salmon would work. I went with a very light lemon cream sauce with just a touch of parmesan, but these tortellini are also very nice in a light broth, if you want to go low-cal. The combo of Salmon, Peas and Tarragon is a culinary classic, and works perfectly with the sauce here. Enjoy!
Ingredients:
- 5 oz. salmon
- 1/2 cup ricotta
- 1/3 cup peas
- 1/3 cup parmesan
- 2 tbl fresh tarragon
- square wonton skins
- salt to taste
- cayenne to taste
- 1 cup cream
- 1 lemon, zested and juiced
- any combo of fresh, sweet herbs to finish sauce; Italian parsley, tarragon, basil, dill, etc.
- *will probably make between 50-60 tortellini