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Creamy Mushroom, Spinach & Ricotta Tortelloni

Creamy Mushroom, Spinach & Ricotta Tortelloni

with Balsamic Glaze and Rocket Salad
4.5(1.1K)
Recipe Development Team
Recipe Development TeamUpdated on December 16, 2025
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Calories
: 
604 kcal
Protein
: 
21g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

300 grams

Spinach and Ricotta Tortelloni

(Contains: Milk, Egg, Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2529 kJ
Energy (kcal)604 kcal
Fat24.5 g
of which saturates12.1 g
Carbohydrate74.6 g
of which sugars15.8 g
Dietary Fibre5.3 g
Protein21 g
Salt2.5 g
Potassium129.2 mg
Calcium42.6 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Large Saucepan
•Grater
•Kettle
•Medium Saucepan
•Colander

Instructions

1

a) Halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the onion and mushrooms to the pan and stir-fry until softened, 5-6 mins.

2

a) Meanwhile, boil a full kettle. 

b) Peel and grate the garlic (or use a garlic press). 

c) Add the garlic to the pan and cook for 30 secs. 

3

a) Add the veg stock paste, mixed herbs and water for the sauce (see pantry for amount) to the garlic. Stir in the creme fraiche.

b) Bring to the boil, then reduce the heat and simmer, 3-4 mins.

c) Stir in the hard Italian style cheese until melted.

d) Season with salt and pepper.

4

a) Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

b) When boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins. 

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

5

a) When everything's ready, gently stir the tortelloni through the creamy mushroom sauce.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

a) Share the tortelloni between your bowls.

b) Top with the rocket leaves and finish by drizzling over the balsamic glaze.

Enjoy!

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