Salmon Philadelphia Stuffed Tortelloni on a bed of Lemon Spinach
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  • Prep time 45 '
  • Total time 55 '


  • 1 lemon (zest of)
  • 40 ml olive oil
  • 4 handfuls of fresh spinach
  • 1 whole egg
  • 1 egg yolk
  • 140 g durum wheat
  • 1 tsp ground turmeric
  • 10 g butter
  • 0.5 shallot, finely chopped
  • 220 g salmon pinned, skinned and diced
  • 100 g Philadelphia Original
  • 0.5 tbsp fresh dill, chopped


  • Start by infusing the olive oil with lemon for the spinach. Heat the oil and lemon zest together. Leave to infuse and cool.
  • Make the pasta. Put all the pasta ingredients in a food processor and process until it forms a ball. Cover with cling film and store in fridge to relax.
  • To make the filling, melt the butter in a pan add the shallot and cook without colouring until soft.
  • Place the salmon, Philadelphia, dill and cooked shallot in a food processor and process until well mixed. Season to taste and chill until required.
  • Roll pasta out through the settings until at the thinnest. Cut into 8 circles of approximately 10cm in diameter with a cutter. Divide the salmon mousse between the pasta circles and fold into bishop hats. Leave to dry in the fridge.
  • Blanch and refresh the spinach and pat dry. Saute the spinach until soft in the lemon infused oil. Meanwhile cook the pasta for 2-3 minutes in boiling salted water.
  • Divide the lemon spinach between four warm starter plates and top each with two of the stuffed tortelloni. If liked finish with a drizzle of olive oil.


Nutritional Information

Typical values Per recipe
Energy 7035.0 kj
Energy 1680.0 kcal
Fat 103.2 g
Carb 114.0 g
Protein 80.8 g
Saturated fat 29.6 g
Salt 2.8 g
Dietary fibre 4.8 g
Sugars 5.2 g