RICOTTA & SPINACH TORTELLINI WITH ROASTED PUMPKIN, POTATOES AND CHICKEN
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 12 tbsp extra virgin olive oil divided
- 2 small boiled potatos cubed
- 150 g pumpkin peeled and thinly striped
- 90 g cooked chicken breast thinly striped
- 0.75 red hot chili pepper
- 2 garlic cloves crushed
- 3 sprigs of rosemary
- salt and pepper to taste
METHOD
In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chili, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 minutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste.
In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the tortellini according to package instructions and then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Garnish with crispy chicken stripes and more black pepper and serve.
In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the tortellini according to package instructions and then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Garnish with crispy chicken stripes and more black pepper and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 12 tbsp extra virgin olive oil divided
- 2 small boiled potatos cubed
- 150 g pumpkin peeled and thinly striped
- 90 g cooked chicken breast thinly striped
- 0.75 red hot chili pepper
- 2 garlic cloves crushed
- 3 sprigs of rosemary
- - salt and pepper to taste
METHOD
In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chili, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 minutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste.
In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the tortellini according to package instructions and then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Garnish with crispy chicken stripes and more black pepper and serve.
In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.
In the meantime, cook the tortellini according to package instructions and then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.
Garnish with crispy chicken stripes and more black pepper and serve.
