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Ricotta agnolotti with salmon and capers

A recipe from the Good Food collection.


Ricotta agnolotti with salmon and capers
Ricotta agnolotti with salmon and capers
125 ml (½ cup) olive oil
100 g (3½ oz) capers, patted dry
500 g (1 lb 2 oz) salmon fillets, skinned
625 g (1 lb 6 oz) ricotta agnolotti
150 g (5½ oz) butter
1½ teaspoons grated lemon zest
2 tablespoons lemon juice
3 tablespoons chopped parsley


1. Heat half the oil in a small frying pan and cook the capers over high heat for 3–4 minutes, or until golden and crispy. Drain on paper towels.

2. Season the salmon on both sides with salt and pepper. Heat the remaining oil in a non-stick frying pan and cook the salmon for 2–3 minutes each side, or until just cooked through but still pink in the centre. Remove from the pan and keep warm. Gently break into flakes with your fingers, being careful to remove any bones.

3. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and return to the pan to keep warm. Heat the butter in a frying pan over low heat for 5 minutes, or until golden. Add the lemon zest, lemon juice and parsley. Top the pasta with the flaked salmon and pour on the brown butter. Scatter with the capers and serve immediately.

Main ingredient:
Dinner, Lunch


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