SMOKED SALMON TORTELLINI WITH HOT CABBAGE SALAD

INGREDIENTS

• 1 quantity of plain pasta dough
• 1 egg, lightly beaten

FILLING

• 1 tablespoon olive oil
• 1 small onion, chopped
• 180g smoked salmon pieces, chopped
• 1 ½  tablespoons chopped fresh parsley

SEAFOOD HOT CABBAGE SALAD

• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 red pepper, sliced
• 1/4 medium cabbage, shredded
• 1/2 teaspoon ground black peppercorns

SMOKED SALMON TORTELLINI WITH HOT CABBAGE SALAD METHOD:

Roll dough until 2mm thick, and cut into 7 ½ cm rounds. Brush rounds with egg, top each round with 1 level teaspoon of filling, fold rounds in half, press edges together seal. Pinch points together.

Just before serving, add tortellini to a large pan of boiling water, boil, uncovered, for about 8 minutes or until just tender, and drain Serve tortellini over cabbage salad.

Filling: Heat oil in a pan, add onion, cook, stirring, until soft; cool. Combine onion, salmon, and parsley in a bowl.

Hot Cabbage Salad: Heat oil in a pan, add garlic and pepper, and cook, stirring, until the pepper is soft. Add cabbage and peppercorns, and cook, stirring, until cabbage is soft

Serves 4.

Note: Tortellini can be made a day ahead

Storage: Covered, in refrigerator.

Freeze: Cooked tortellini are suitable,

Microwave: Not suitable

Also Read: TOMATO, ANCHOVY, AND ARTICHOKE SALAD