Fajita Flavours Chorizo, Spinach & Ricotta Tortelloni
with Cheese and Garlic Ciabatta
In Mexican cuisine, fajita refers to strips of grilled meat and veg that are fried and spiced with smoky and peppery seasonings. This Fajita Flavours Chorizo, Spinach & Ricotta Tortelloni uses chipotle to give a similar smokiness to the sauce, which pairs perfectly with the creamy filling of the pasta.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
300 grams
Spinach and Ricotta Tortelloni
(Contains: Wheat, Cereals containing gluten, Milk, Egg May contain traces of: Mustard, Soya)
30 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Garlic Bread
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
a) Boil a full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chorizo and sliced pepper and cook until charred, 5-6 mins.
c) While the pepper cooks, halve the ciabatta and lay onto a baking tray, cut-side up.
d) Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.
a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt on high heat.
b) Add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins.
c) Preheat your grill to high.
d) Once the tortelloni is cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
a) Once the pepper is charred, add the tomato puree, chipotle paste and remaining garlic. Fry for 1 min.
b) Next, stir in the veg stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
d) Meanwhile, pop the garlic bread under the grill until golden, 5-6 mins.
a) Once the sauce has thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min more.
b) Season with salt and pepper and remove from the heat.
a) Gently mix the cooked tortelloni into the sauce (add a splash of water if needed), then share between your bowls.
b) Top with a handful of rocket.
c) Cut the garlic bread diagonally in half and serve on the side.
