Ricotta & Spinach TORTELLINI WITH PEAS, SPINACH, CARROT AND PARMIGIANO
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 150 gr fresh or frozen peas thawed
- 2 tbsp carrot, onion and celery chopped
- 4 tbsp extra virgin olive oil + extra for drizzling
- 60 gr baby spinach
- 60 gr Parmigiano shavings to serve
- Salt and black pepper to taste
METHOD
Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.
In the meantime, 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 skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.
In the meantime, 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 skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 150 gr fresh or frozen peas thawed
- 2 tbsp carrot, onion and celery chopped
- 4 tbsp extra virgin olive oil + extra for drizzling
- 60 gr baby spinach
- 60 gr Parmigiano shavings to serve
- - Salt and black pepper to taste
METHOD
Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.
In the meantime, 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 skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.
In the meantime, 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 skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.
