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Creamy Spinach and Ricotta Tortelloni

with Butternut Squash and Ricotta Sauce
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
780 kcal
Protein
: 
30g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Egg
  • 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)

Butternut Squash

1 sachet(s)

Mixed Herbs

1 unit(s)

Onion

2 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

100 grams

Ricotta Cheese

(Contains: Milk)

300 grams

Spinach and Ricotta Tortelloni

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

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

20 grams

Butter

1 tsp

Sugar

200 milliliter(s)

Water for the Sauce

Energy (kJ)3261 kJ
Energy (kcal)780 kcal
Fat29.1 g
of which saturates15.5 g
Carbohydrate100.4 g
of which sugars31.2 g
Dietary Fibre8.9 g
Protein30 g
Salt3.9 g
Potassium129.2 mg
Calcium42.6 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Large Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Sprinkle over the mixed herbs. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. 

2

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil and the butter (see pantry for amount) in a large saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

3

Once the onion has caramelised, add the garlic. Stir fry for 1 minute. 

Add the water for the sauce (see pantry for amount), vegetable stock paste and ricotta. Bring to the boil, then simmer until the sauce has slightly thickened, 3-4 mins. 

4

Pour the boiled water into a separate large saucepan with 0.5 tsp salt and bring back to the boil.

Add the tortelloni and cook until tender, 4-5 mins. Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.

5

Add the cooked pasta, butternut squash and the cheese into the saucepan with the sauce. 

Toss together gently to combine. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Divide the pasta and sauce between bowls. 

Sprinkle over the chilli flakes. Top with the rocket leaves and drizzle with the balsamic glaze to finish.

Enjoy!

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