In a pan, melt a tablespoon of butter and lightly fry the chopped onion and fresh salmon.
Season with salt, pepper, and thyme. Add a glass of water, smoked salmon, and chopped bread to the pan. Cook until it forms a thick mixture, then let it cool for a few minutes.
Once the salmon mixture has cooled, add the ricotta, parmesan, egg, and parsley. Mix thoroughly.
Cut the pasta dough into squares. Lightly moisten the edges of each square with water. Place a spoonful of the filling in the center of each, fold them over into triangles, and press the edges with a fork to seal.
For the sauce, melt the remaining butter in a pan and briefly fry the shrimp and sage leaves. Add a splash of the pasta cooking water.
Boil the stuffed pasta triangles in salted water for about 3 minutes.
Transfer the cooked pasta triangles directly into the pan with the shrimp sauce. Toss gently to combine and serve.
Cook it hands-free.
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