Creamy smoked salmon ricotta pasta
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
Materials
- pan
- grater
- cutting board
- pot
- knife
- wooden spoon
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Preparation
- 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!
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.
