TORTELLONI FILLED ASPARAGUS & RICOTTA, ROASTED SALMON AND SAUTÉED GARLIC ASPARAGUS

SERVES:

2 people

INGREDIENTS:

  • 250g Fresh La Tua Pasta Tortelloni Asparagus
  • 60ml extra virgin olive oil
  • 40g Butter
  • 2 cloves of garlic, chopped
  • 1 buch of fresh Asparagus
  • Salt
  • Black Pepper

PREPARATION:

  1. Preheat the oven to 200ºC/400ºF.
  2. Place the Salmon skin side down on a kitchen foil in a rosty tray. Drizzle with some olive oil, a pinch of salt and Black Pepper and, once the oven is ready, bake for for 20 minute.
  3. While Salmon is cooking, melt the butter in a frying pan over medium-high heat. Then, add the chopped garlic and the asparagus, cover and, stirring occasionally, cook the asparagus until they are tender (for 10/15 minute.
  4. Cook the tortelloni in salted, boiling water for 3-4 minute. Drain them al dente and once ready, serve them on a plate with the salmon and the Asparagus. Drizzling a little cold oil over it and some Black Peppe.

Buon Appetito!