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WestCoastMom
Pasta rolls with salmon and dill ricotta
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Ingredients
Directions
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Heat the butter in a pan for the sauce and fry the shallot in it. Extinguish with the wine and add the laurel. Let it boil gently until half of the wine has evaporated.
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Add the cooking cream and simmer for 1 minute. Season the sauce with salt and pepper. Preheat the oven to 200 ° C.
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Pour the sauce over the pasta rolls and gently shake the dish so that the sauce is well distributed. Cover the dish with aluminum foil and bake the rolls in the oven for about 20 minutes.
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In the meantime, heat the oil and stir-fry al dente the fennel. Serve 2 pasta rolls per person on large plates with some sauce and place the fennel. Garnish with some dill.
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Nutrition
650Calories
Fat57% DV37g
Protein72% DV36g
Carbs11% DV33g
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