How To Make Salmon, Spring Pea, And Ricotta Tortellini With Lemon
How To Make Salmon, Spring Pea, And Ricotta Tortellini With Lemon: VideoJug user foodwishes.blogspot.com shows you how to make salmon, spring pea and ricotta tortellini with lemon. This great recipe is gorgeous, so make it soon, and refer to the website for more information!
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Step 1:
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Today we are going to do wild salmon, spring pea and ricotta tortellini and yes, I bought too many wonton skins when I did my wonton soup. And for those of you who don't know, those work great for raviolli and tortellini.
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Step 2:
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So I saved a 4 or 5 oz. piece of salmon from my Grablachs demo. I'm going to slice that up into thin slices then go ahead and cut it across the other way. So you can say diced salmon. A little chop of the knife a couple of times through. I don't want to puree it, but I want it finely chopped. So again, that is 4-5 oz. of salmon. All the ingredients will be on the site as usual, FoodWishes.com.
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Step 3:
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I'm going to put in about 1/2 cup of whole milk ricotta, about 1/3-1/2 cup of spring peas. If you are using fresh peas, give them a little blanch first. alright, because those probably won't have time to cook. That was 2 tablespoons of freshly chopped tarragon and 1/3 cup of grated parmasan and I'm going to go with a sprinkling of cayenne and a nice big pinch of salt. Maybe 3/4 of a teaspoon. It looks giant in my hand but it is still less than a teaspoon.
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Step 4:
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Alright. So we are going to mix that up. This is really a kind of standard seafood, raviolli mixture. You can kind of switch out the salmon I'm using here with chopped up shrimp or crab, lobster, etc. So not a very complicated filling again, so the nice sweetness of the peas. Tarragon natural with peas and salmon for that matter.So once my filling is mixed, I'm going to put that in the fridge to chill for about 1 hours.
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Step 5:
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A very simple sauce with this. I'm going to use a little bit of a lemon cream. Take the zest off the lemon, Now that is a very small lemon. So, I'm going to take the zest off of that and chop it up. If you get a giant lemon, just use half. So in that I have about 2 tablespoons of lemon juice and the chopped up lemon zest.
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Step 6:
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OK, again, if you saw the won-ton demo we are going to do the exact same fold. So I'm going to pain those with an egg wash that is just egg and water. We are going to put about a teaspoon of filling in the center. You are going to fold them into a triangle. Very simple. And like I said in the won-ton demo, you want to serve them like this, no one is going to complain. And if they do, kick them the hell out of your dinner party. But if you want to go the traditional tortillini fold, once you get the triangle, you just press in the top and just cross the wings. If you need a little more egg wash on there, go ahead but I had enough on my fingers and that is pretty much it. So you have the triangle shape, make sure you have enough, in fact I'm going to dip my finger, make sure you have a little egg wash on each of those wings, puch the top down a little bit, twist it around, squeeze the tops together.Kind of fancy. Kind of cool.
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Step 7:
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Now other than looking cool, the whole idea idea with the tortillini fold is that it traps the sauce in the ridges and cracks and crevices. See all the stuff we do has a reason. Sometimes it doesn't. sometimes we do things for no apparent reason. But this time, this fold looks cool and has a practical purpose of trapping this delicious, light, lemon cream sauce we are going to prepare.
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Step 8:
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Alright, so you are going to go ahead and do up your tortollini. I'm just going to do enough for two people. Get a plate of those. Now the sauce. The sauce is so simple. In a sauce pan, I put in my lemon mixture. I put it on medium heat and I'm going to add a cup of heavy cream. As soon as that comes to a simmer, I'm going to turn that off and just to loosen it up a little, I'm going to add 2 or 3 tablespoons of my pasta water from the water I have boiling for the tortillini next to it.
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Step 9:
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As soon as that comes to a simmer, we are going to add a little bit of cayenne, just a pinch. I'm going to cover that. The heat is off. Now we are going to wait for our tortillini to cook. That basically just got warmed through, It's not going to be a heavy, sticky, cream sauce. It's going to be light and lemony, we are going to put some fresh herbs in. This is a very light dish. There is no garlic anywhere,m I didn't use fish sauce. A very, very light dish today.
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Step 10:
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Alright, bring some salted water to boil. Make sure you've got your spider, your strainer there or a slotted spon. Carefully, drop in your little tortillinis. And just like the won-tons, these are only going to take 3 minutes to cook. Three or four minutes, there is only about a teaspoon of filling in there. The ricotta and salmon is going to cook fast. They pretty much float to the surface when they are done and that is what they look like. Very interesting to look at, that coral pink coming through. You can see the bright green peas. Really an attractive dish.
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Step 11:
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As soon as those are cooked, transfer them to the warm sauce. Turn your sauce on low. Now that tortillini is coming out of boiling water so we don't need the sauce on high. We don't want to reduce it, we don't want it to get thick and sticky, so I just want it on low. To finish this dish, watch this. We are just going to stir the tortillini together and once it is coated with that subtle lemon sauce. That lemon zest really gives it a nice flavor. I'm going to go a little more fresh herbs, some Italian parsley, a little bit of tarragon. I hope you are using fresh tarragon. It is just a fantastic herb for seafood and peas for that matter as I said earlier. And you know, I'm going to go with a little grating of rasiano. Why not? But that is optional. I like a little bit about a tablespoon grated on there. Give it one last stir and I'm ready to dish up.
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Step 12:
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One professional kitchen tip here, warm your bowls first. You spend all that time making this homemade tortillini, than you put it in a cold bowl and it's cold and the sauce gets all thick. So hot plate and you are ready to eat.So there's my favorite part, the enhanced good lighting version. Again, perfect sauce not too thick, not too thin. The won-tons get translucent so I can see the salmon, I can see the peas.I already said it, a very attractive dish. You could serve a half order as an appetizer.Again, an old chef trick, won-ton skins make really nice ravioli and tortillini. It's basically the same thing then if you made fresh pasta dough. I hate to say it, but for a lot of chefs, it's probably better, if they used won-ton skins rather than pasta dough as it tends to be a little tough.So, for those chefs I just insulted, I'm sorry but it's true. I hope you give that a try and enjoy!