Ingredients
- 75 g of butter
- 75 g of flour
- 900 ml of milk
- 500 g of spinach and ricotta tortellinis
- 150 g of frozen peas
- 4 tbsp of chopped chives
- 375 g of salmon cut in 2 cm pieces
- 50 g of grated cheddar
Instructions
- Melt the butter and add the flower. Gradually stir in the milk and cook until thick.
- Add the tortellini and simmer 1 minute.
- Add the peas, the salmon, the chives and season.
- Pour in an ovenproof dish and cook for 20 min at 200 °C.