Pasta rolls with salmon and dill ricotta

Name: pasta rolls with salmon and dill ricotta
Total time: 35 min
Yield: 4
Ingredients: 200 gram ricotta; 1 bunch dill; dill; 2 spring / forest onion; 1 teaspoon lemon zest; 1 teaspoon lemon juice; 8 lasagne; 500 gram salmon fillet; 1 tablespoon olive oil; 2 fennel bulb; 1 tablespoon butter for the sauce; 2 shallot for the sauce; 200 milliliters dry white wine for the sauce; 1 laurel leaf for the sauce; 200 milliliters cooking cream for the sauce

Ingredients

200 gram ricotta
1 bunch dill
Dill
2 spring / forest onion
1 teaspoon lemon zest
1 teaspoon lemon juice
8 lasagne
500 gram salmon fillet

1 tablespoon olive oil
2 fennel bulb
1 tablespoon butter for the sauce
2 shallot for the sauce
200 milliliters dry white wine for the sauce
1 laurel leaf for the sauce
200 milliliters cooking cream for the sauce

Directions

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.
Add the cooking cream and simmer for 1 minute. Season the sauce with salt and pepper. Preheat the oven to 200 ° C.
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.
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.