Tortellini With Salmon Ricotta Sauce

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From healthy cooking (a taste of home magazine) april/may 2008.

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Steps

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Cook tortellini according to package directions.

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Meanwhile , in a large saucepan , saute onions and garlic in butter until tender.

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Combine cornstarch and milk until smooth.

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Gradually stir into the pan.

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Bring to a boil.

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Cook and stir for 2 minutes or until slightly thickened.

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Stir in mozzarella cheese until melted.

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Stir in the ricotta cheese , salmon , dill , lemon peel , lemon juice , and salt.

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Drain tortellini.

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Add to ricotta sauce.

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Cook and stir until heated through.

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Ingredients

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refrigerated cheese tortellini, green onions, garlic cloves, butter, cornstarch, nonfat milk, part-skim mozzarella cheese, fat-free ricotta cheese, boneless skinless pink salmon, fresh dill, lemon peel, lemon juice, salt