Conchiglie with Salmon Filling

Ingredients

• 400 g conchiglie
• Salt
• 400 g Salmon fillet
• 2 Garlic cloves
• 250 g ricotta
• 0.5 untreated lemon (juice and zest)
• pepper (ground)
• 600 g savoy cabbage
• 2 tbsp butter
• 4 Spring Onions
• soft butter (for the baking dishes)
• 400 ml heavy cream
• 4 eggs
• 50 g grated Parmesan cheese
• dill sprigs (for garnish)

Instructions

1. 1.

   Cook the pasta in salted water until al dente, then rinse and drain well.

2. 2.

   Rinse the salmon, pat dry, and dice into small cubes. Peel and finely chop the garlic. Mix with ricotta, then fold in the salmon with lemon juice and zest. Season with salt and pepper, and fill the pasta shells.

3. 3.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

4. 4.

   Wash, trim, and dry the savoy cabbage, then cut into fine strips. Sauté in a hot pan with butter for 1-2 minutes. Meanwhile, wash, trim, and slice the spring onions into rings. Toss the onions with the cabbage and divide into four buttered individual casserole dishes. Place the filled pasta on top. Whisk together cream, eggs, and parmesan; season with salt and pepper. Pour over the pasta and cabbage, then bake in the oven for about 20 minutes until golden brown.

5. 5.

   Remove from the oven and serve garnished with dill sprigs.