Large Shell Pasta with Filling

Ingredients

• 400 g shell pasta
• Salt
• 500 g salmon fillet
• 3 EL olive oil
• Pepper (freshly ground)
• 350 g ricotta
• 3 EL crème fraîche
• 50 g freshly grated Parmesan
• 0.5 untreated lemon (zest and juice)
• 1 TL fresh chopped thyme
• 1 TL fresh chopped oregano
• thyme for garnish

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Cook the pasta in salted water al dente, rinse under cold water and drain. Wash the salmon, pat dry and dice. Quickly sear the cubes in 1 EL hot oil in a non-stick pan, season with salt and pepper, then remove from heat.

3. 3.

   Whisk the ricotta with crème fraîche and 3 EL parmesan. Stir in lemon juice, zest, thyme, oregano, salt and pepper to taste. Gently fold in the salmon cubes.

4. 4.

   Fill each shell with the mixture and arrange them side by side in a baking dish greased with the remaining oil. Sprinkle with the rest of the parmesan and bake for about 10 minutes until golden.

5. 5.

   Serve on bowls garnished with fresh thyme.