Summary

Ingredients

• 500 g tortellini, fresh, with spinach and ricotta fillin (coolin shelf)
• 300 g salmon fillet (s), fresh
• 300 g spinach leaves, frozen
• 3 large tomato (s)
• 150 g cream cheese
• 0.5 ½ cup cream
• 1 dash lemon juice, fresh
• salt and pepper
• 100 g cheese for ratinatin (type cheese to taste)

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Instructions

1. Cut the tomatoes into cubes and season them with plenty of salt in a bowl, leave to stand for about 5 minutes.
2. Meanwhile, cut the salmon into 1 x 1 cm cubes and the thawed spinach into strips approx. 1 cm wide. Mix the salted tomatoes with the cream cheese and then carefully fold in the spinach and salmon. Season everything vigorously with salt and pepper and add the lemon juice. Let the mass steep briefly.
3. Grease a baking dish and put the fresh tortellini directly into the baking dish without pre-cooking. Now pour the gratin evenly over the pasta and pour the cream over everything. Then sprinkle the cheese on top.
4. Bake the gratin in a preheated oven at 200 degrees for 20 minutes.
5. It is important that fresh tortellini are used. Dried ones must of course be cooked beforehand according to the instructions on the package.