Tortelloni with ricotta, spinach and smoked salmon

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When I bought the smoked salmon for the tortellini, it was really a lot and I thought to use it for tortelloni, too.
As this is the week of the variations on the ricotta and spinach theme (with of course the odd one for the vegan recipe), I present you the fish alternative.
As it is smoked and vary savory, I suggest you don't add any salt or pepper. You may like some drops of lemon, though.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 350gr ricotta
• 300gr smoked salmon
• 100gr of spinach leaves, thinly chopped
• 100gr almond flakes

Put the filling on 6cm wide squares. Make tortelloni (of course).

Cook in salted boiling water, drain and stir fry with oil, some chopped garlic and chili pepper, if you feel like.
Garnish with parsley and some more almond flakes.