Chicken and 'Nduja Stuffed Tortelloni in Red Wine & Oregano Sauce
with Pepper, Aubergine and Italian Style Cheese
- Egg
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
- Almonds
- Hazelnuts
- Fish
- Mustard
- Nuts
- Soya
- Walnuts
- Molluscs
- Cashew nuts
- Pistachio nuts
- Cereals containing gluten
- Barley
- Crustaceans
Ready in less than 10 minutes, this Chicken and 'Nduja Stuffed Ravioli in Red Wine & Oregano Sauce is a quick but flavoursome pasta dish for the table. With spicy 'Nduja sausage filling, the ravioli is paired with a rich red wine sauce for an indulgent midweek meal.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
(May be present: Celery)
2 unit(s)
Garlic Clove
300 grams
Cured Ham Tortelloni
(Contains: Egg, Milk, Wheat, Cereals containing gluten May be present: Almonds, Hazelnuts, Celery, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Cereals containing gluten, Barley, Crustaceans)
1 carton(s)
Tomato Passata
1 sachet(s)
Dried Oregano
(May be present: Mustard)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
b) Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
a) Heat a drizzle of oil in a large saucepan on high heat.
b) Once hot, add the diced chicken, pepper and aubergine and fry until charred, 5-6 mins. Continue to stir while it cooks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Next, boil a full kettle.
b) Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.
c) Add the tortelloni and cook until tender, 3-5 mins.
d) Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.
a) Add the garlic to the chicken, pepper and aubergine and fry for 1 min more.
b) Stir in the passata, dried oregano, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then reduce the heat and simmer until the sauce has thickened and chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once boiled, stir the cooked pasta into the sauce.
b) Season with salt and pepper.
c) Add a splash of water if you feel it needs it.
a) Share the pasta and sauce between your serving bowls.
b) Sprinkle over the hard Italian style cheese to finish.
