Italy’s favourite pasta maker, La Famiglia Rana, brings one of Europe’s favourite delicacies alive with a new Smoked Salmon Tortelloni variant. The Smoked Salmon Tortelloni flavour will be rolled out in 250 Sainsbury’s stores across the UK, with prices starting from £2.50.
The high-quality salmon used in this recipe adds a gentle smokiness to the tortelloni filling, providing a tender melt in the mouth experience. In addition, each tortelloni parcel mixes creamy ricotta cheese with whole salmon, so every mouthful is smooth and succulent.
The new variant adds to the existing range of Rana Tortelloni, which includes: Spinach and Ricotta; Spicy Nduja Sausage and Ricotta; Prosciutto & Mozzarella; Chicken and Smoked Pancetta; Ragu Bolognese, Mushroom and Mascarpone; and Aubergine Parmagiana.
La Famiglia Rana uses only the freshest and highest quality ingredients, ensuring a mouth-watering experience for pasta lovers. Crucially, the tortelloni filling is chopped, not blitzed, to highlight the flavours within every delicious parcel.
The Rana family pride themselves in the freshness and quality of their products, so every ingredient is carefully selected and tasted to ensure maximum enjoyment.
The newest addition to the family’s world famous, fresh filled pasta range brings a delicate burst of flavours that is ready to eat in just two minutes – perfect for great tasting, easy lunches or speedy suppers without ever compromising on quality.
The Smoked Salmon Tortelloni has been made available exclusively for Sainsbury’s shoppers from August. To find a specific store location visit www.rana.co.uk/store-locator.
SMOKED SALMON & RICOTTA TORTELLONI WITH CELERY SALMON ROE AND PEPER
1 pack of La Famiglia Rana Smoked Salmon & Ricotta Tortelloni
2 celery hearts, leaves removed, chopped and set to one side
6 tbsp extra virgin olive oil
4 tbsp lemon juice
60g salmon roe
2 tbsp freshly group black pepper
A pinch of salt
Slice the celery hearts. Tip the olive oil, lemon juice and 1 teaspoon of pepper into a bowl and stir. Cook the tortelloni for 2 minutes in a large pot of salted boiling water. Strain delicately with a skimmer and tip them into the bowl along with 2 tbsp of pasta cooking water and celery. Mix delicately, divide between 2 plates, garnish with the salmon roe, sprinkle with chopped celery leaves and the remaining pepper and serve.