Arrabbiata Style Spinach and Ricotta Tortelloni
with Wild Rocket, Chilli Flakes and Cheese
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the creamy filling of this pasta in our Arrabbiata Style Spinach and Ricotta Tortelloni.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
300 grams
Spinach and Ricotta Tortelloni
(Contains: Milk, Wheat, Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Mixed Herbs
1 pinch
Chilli Flakes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
- Boil a full kettle.
- Slice the pepper into strips.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the pepper, 4-5 mins. Season with salt and pepper.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the tortelloni, 4-5 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Add the passata, red wine stock paste, mixed herbs, sugar, water (see pantry for both amounts) and half the chilli flakes to the frying pan.
- Stir and bring to the boil. Simmer, 2-3 mins.
- Add the pasta. Toss to coat.
- Stir in the cheese and butter (see pantry) until melted. Remove from the heat. Add a splash of water if it's too thick.
- Serve the tortelloni in bowls.
- Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
- Serve the rocket alongside.
- Drizzle over the balsamic glaze.
