Loch Fyne Smoked Salmon and Ricotta Tortelloni with Tarragon Butter
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Feeds 1 - 2 people 
Prep time 5m
Cook time 2m
Description
These plump handmade tortelloni are packed with rich flavour and need very little dressing. The filling is made with Loch Fyne smoked salmon, revered the world over. We like to dress them in melted butter and complementary herbs such as tarragon. You could also use a mixture of soft herbs such as basil, chives, chervil or dill.
- 250g hot smoked salmon tortelloni
- 50g butter
- Small handful tarragon leaves, roughly chopped
- Squeeze of lemon juice
- Cook the pasta in boiling salted water for 2 minutes.
- In a frying pan large enough to hold the pasta, melt the butter and add the tarragon leaves and lemon juice.
- Add the pasta with a splash of the cooking water and shake and stir the pan to emulsify.
- Serve immediately with extra herbs on top.
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