Tortellini With Salmon-Ricotta Sauce - cooking recipe

Ingredients

1 (9 ounce) package refrigerated cheese tortellini
2 green onions, sliced
2 garlic cloves, minced
1 teaspoon butter
1 teaspoon cornstarch
1 cup nonfat milk
1/2 cup shredded part-skim mozzarella cheese
1 cup fat-free ricotta cheese
1 (7 1/8 ounce) envelope boneless skinless pink salmon
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

Preparation

Cook tortellini according to package directions.
Meanwhile, in a large saucepan, saute onions and garlic in butter until tender.
Combine cornstarch and milk until smooth; gradually stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Stir in mozzarella cheese until melted.
Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt.
Drain tortellini; add to ricotta sauce.
Cook and stir until heated through.