RICOTTA & SPINACH TORTELLINI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 1 can of tuna drained and smashed
- 8 sundried tomatoes in oil drained and roughly chopped
- 4 tbsp extra virgin olive oil + extra for drizzling
- 80 gr Provolone cheese shaved
- 6 mint leaves chopped + extra leaves to serve
- Salt and cracked black pepper to taste
METHOD
Place tuna, sundried tomatoes, chopped mint leaves, half cheese, oil and a turn of freshly ground pepper in a big bowl and mix well.
Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.
Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.
Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.
Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 1 can of tuna drained and smashed
- 8 sundried tomatoes in oil drained and roughly chopped
- 4 tbsp extra virgin olive oil + extra for drizzling
- 80 gr Provolone cheese shaved
- 6 mint leaves chopped + extra leaves to serve
- - Salt and cracked black pepper to taste
METHOD
Place tuna, sundried tomatoes, chopped mint leaves, half cheese, oil and a turn of freshly ground pepper in a big bowl and mix well.
Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.
Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.
Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.
Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.
