Recipe: Smoked Salmon Tortelloni with Lemon Butter



Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins




We are featuring one of our favourite Anglo-Italian recipes. In this dish, we combine smoked Loch Fyne Salmon with our lovely creamy Italian ricotta. The salmon is cured and gently smoked over oak shavings from retired whisky casks resulting in a mild graceful flavour. Our ricotta is creamy and light and brings the perfect roundness to the lovely smokiness of the salmon. Lemon butter pairs beautifully with the salmon tortelloni as lemon adds a final bit of clean acidity to the dish. The only other thing we can think of to improve this dish is the pairing of a cold glass of dry white wine.


250 g La Tua Pasta Tortelloni Loch Fyne Hot Smoked Salmon
30 g La Tua Pasta Lemon Butter
30 g Parmigiano Reggiano

Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.


In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water.

Bring the water to a gentle boil and carefully place the tortelloni in the boiling water.

Cook for 3 – 4 minutes depending on preference.

Gently melt lemon butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the lemon butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.

Gently coat the tortelloni with the butter, plate and garnish with Parmesan.

Buon Appetito!

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