Salmon, Spinach And Ricotta Stuffed Pasta - cooking recipe

Ingredients

6 tbsp vegetable oil
2 None onions, finely chopped
2 cloves garlic, minced
7 oz spinach leaves, chopped
1/4 tsp grated nutmeg
8.75 oz ricotta cheese
4 sheets fresh lasagna, cooked
4 None salmon fillets, skin removed, halved lengthwise
1 None red pepper, deseeded, diced
1 None yellow pepper, deseeded, diced
1 tbsp tomato paste
3/4 cup vegetable stock
10-12 None fresh sage leaves
None None olive oil, to drizzle

Preparation

Heat 2 tbsp oil in a large pan. Saute 1 onion and 1 clove garlic for 5 mins. Add spinach and cook for 2-3 mins, until just wilted. Season and add nutmeg, to taste. Mix in ricotta cheese.
Spread 1/4 of spinach mixture over each sheet of lasagna. Top with salmon. Roll up from one long side to enclose filling then wrap tightly in parchment paper. Tie tightly with butcher's twine at both ends. Repeat to make 4 filled pasta rolls. Fill a large deep frying pan with water and bring to a boil. Add wrapped rolls, cover and simmer for 20-25 mins.
Meanwhile, to make the sauce, heat 2 tbsp oil. Saute remaining onion and garlic along with peppers until softened. Add tomato paste and cook for 1 min. Add stock and simmer for 1-2 mins. Season. Heat remaining oil in a small pan. Fry sage leaves until crisp. Drain on paper towels.
Drain pasta rolls from cooking liquid. Unwrap and slice each in 1/2. Spoon pepper sauce over rolls, drizzle with olive oil and garnish with fried sage.