Creamy smoked salmon ricotta pasta

Name: Creamy smoked salmon ricotta pasta
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 20
Cuisine: En
Ingredients: 7 oz pasta (pappardelle here); 3.5 oz ricotta cheese; 3.5 oz smoked salmon; 1 shallot (small); liquid cream (or milk); Extra virgen olive oil; white wine; dried dill

vote now

Creamy Smoked Salmon Ricotta Pasta - photo 2

Creamy Smoked Salmon Ricotta Pasta - photo 3

Main Dish

20 servings

Very Easy

19 min

Creamy Smoked Salmon Ricotta Pasta is a recipe you should always consider when you’re running out of time but want to bring a tasty dish to the table! Salmon pasta is usually made with Philadelphia cream or cheese, but combining with ricotta and dill is an interesting alternative that will allow you to offer your guests new flavours. Instead of pappardelle pasta, you can also use short pasta such as farfalle. Try this recipe and let us know if you liked it !

Ingredients

7 oz pasta (pappardelle here)
3.5 oz ricotta cheese
3.5 oz smoked salmon
1 shallot (small)
liquid cream (or milk)
Extra virgen olive oil
white wine
dried dill

Materials

pan
grater
cutting board
pot
knife
wooden spoon

Preparation

Preparation15 min

Cook time4 min

Finely chop the shallot and fry in a pan with extra virgin olive oil.
Add the chopped smoked salmon and cook for a few minutes over medium heat, stirring constantly. Then increase the heat and deglaze with the white wine.
Now put the ricotta in a bowl and knead it with a fork, then pour it into the pan with the salmon. Add the cream and dill and stir. Continue cooking for 4 to 5 minutes over low heat.
Meanwhile, bring salted water to a boil in a saucepan. Dip the pasta and cook according to the time indicated on your package.
Take a ladle of the cooking water and pour it into the pan with the sauce. Then drain the pasta al dente, pour it into the pan and mix quickly.
Serve and sprinkle with a little dill. Ricotta and smoked salmon pasta are ready!

You tried this recipe ?
Mention @petitchef_en and tag #petitchef

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Cookware

burner

Observations

Can I keep the ricotta and salmon pasta?
Yes, you can keep them for up to a day in the refrigerator. However, we recommend that you eat them as soon as they are ready.

Can I use fresh salmon?
Of course you can. Cut it and follow the same procedure as in the recipe.

What size should I use for ricotta and salmon pasta?
We used pappardellesbut you can also use tagliatelle or short pasta such as penne rigate or farfalle.

What can I use instead of liquid cream?
You can use a little milk. It will make the ricotta sauce creamier.

Can I use fresh dill?
Yes. The dish will be even tastier.