Ricotta and Spinach Tortelllini
By Nutritious Delicious Ltd
Published on 25 April 2022
This simple pasta dishes combines fantastic flavours and a variety of the healthiest foods, quickly and easily to create an impressive meal.Time and servings
30 minsTotal time
3Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 1 handfull of pinenuts, pine nuts for topping
- 0.25 bottle of passata
- 250 g of mozzarella di buffalo, roughly torn
- 4 broccoli crown, sliced for steaming
- 1 handful of baby plum tomatoes
- 1 tsp of basil
- 1 vegetable stock
- 1 tsp of sheeps greek yoghurt
- 3 garlic
- 250 g of ricotta & spinach tortelloni
- 2 handfuls of spinach
- 1 tbsp of lemon juice
- 3 tbsp of parmigiano reggiano, parmesan for topping
- 1 large tbsp of basil pesto
- 4 tbsp of extra virgin olive oil
Method
Step 1
Heat a large pan of boiling water with a drop of olive oil and a few drops of lemon juice. In a steamer or boiling water, very briefly blanch the broccoli and set to one side.Step 2
In a frying pan, on a low heat so as not to brown, cook garlic with the olive oil, and then the passata. After a minute or so, add the fresh tomatoes and the Kallo stock cube and a few drops of lemon juice.Step 3
When the water has boiled in the large pan, add the tortellini and cook according to instructions. Add to the tomato mixture, the chopped spinach and the basil and when it has wilted down after a couple of minutes, the broccoli too.Step 4
Drain the pasta and add this to the pan. Finally add the yoghurt and when stirred through, take off the heat and add the mozzarella. Add seasoning of black pepper and serve immediately with a sprinkle of parmesan or pine nuts.