Tortellini with salmon in cheese sauce

Mini dumplings with salmon in mascarpone sauce with shrimps and mussels.

Ingredients

• Tiger shrimps - 3 pcs.
• Cherry tomatoes - 2 pcs.
• Parmesan cheese - 5 g
• Mascrapone cheese - 2 tablespoons
• Mussels in / m - 3 pcs.
• Salmon - 80 g
• Green onion - 1 stalk
• Butter - 5 g
• For the test:
• Wheat flour - 50 g
• Semolina brand T - 50 g
• Chicken egg - 1 pc.
• Olive oil EV - 5 g

Directions

1. The dough will crumble at first, moisten your hands with water and knead again. When the mass looks like dough, wrap it in plastic wrap and leave it to "rest" for an hour.
2. For the filling, you can take any fish. I have a small piece of salmon in my freezer. I chopped it with a knife, added chopped green onions. For the viscosity of the mass, I added a little butter. Salt, pepper, coriander.
3. Next, use the pasta slicer. There is a function for rolling the dough. You can use a rolling pin, but it will be harder and longer. Roll out the dough to a thickness of 1 mm. Cut into squares with a side of 3 cm.
4. We put a little filling on each square, connect the two corners together, sealing the edges, and we will get a triangular shape. Next, we connect the edges of the triangle, wrapping them around the finger.
5. Put the finished tortellini into boiling water, and after 2 minutes we take it out into a frying pan, where we first fry the mussels and shrimps in butter. Add chopped parsley, salt, pepper, cherry, mascarpone. Shake until the mascarpone dissolves.
6. Transfer to a plate, sprinkle with Parmesan, sprinkle with good olive oil.
7. Tortellini with salmon in cheese sauce are ready. Bon Appetit!