Tortellini with Smoked Salmon and Caper Cream Tomato Sauce

Tortellini al Salmone Affumicato al sugo di Capperi e Pomodoro

Cooking With Nick Stellino
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Ingredients:

1 recipe Fresh Pasta Sheets
1 recipe Creamed Tomato Caper Sauce
6 ounces Lox or cold Smoked Salmon
6 ounces Cream Cheese or Mascarpone Cheese
1 Egg Yolk
¼ cup Cream
2 Tablespoons snipped fresh Chives
¼ teaspoon freshly ground Black Pepper

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Serves 4-6
Printable Version
Prepare the Fresh Pasta Sheets. Prepare the Creamed Tomato Caper Sauce.
In a food processor, puree the lox, cream cheese, egg yolk and cream. Season with chives and pepper.
To prepare the tortellini, cut the fresh pasta sheets into 2" squares. Place a teaspoon of the salmon filling into the center of a square and fold over to form a triangle. Dampen the edges of the pasta lightly if needed for a tight seal. Pull the corners of the longest side down and pinch together. Fold the remaining tip down to form a tortellini. Place the finished tortellini on a floured tray and repeat with the remaining ingredients. Cover with plastic wrap and chill until ready to use.
Place a large pot of salted water on to boil.
Cook the pasta in the boiling water until it is al dente and heated through, 2-3 minutes. Drain and place the tortellini on a large platter. Spoon the warm sauce over the pasta and serve immediately.
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