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Super Quick Spinach and Ricotta Tortelloni

Super Quick Spinach and Ricotta Tortelloni

with Creamy Mushroom Sauce and Rocket
4.0(1.2K)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
695 kcal
Protein
: 
21.2g protein
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

2 unit(s)

Garlic Clove

180 grams

Sliced Mushrooms

300 grams

Spinach and Ricotta Tortelloni

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

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)2910 kJ
Energy (kcal)695 kcal
Fat36.3 g
of which saturates19.4 g
Carbohydrate71.2 g
of which sugars12.7 g
Dietary Fibre3.6 g
Protein21.2 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Garlic Press
•Kettle
•Medium Saucepan

Instructions

PDF
Get Frying
1
  • Boil a full kettle. 
  • Peel and grate the garlic (or use a garlic press) 
  • Heat a drizzle of oil in a frying pan on high heat.
  • Fry the mushrooms, 5-6 mins.
Simmer Pasta
2
  • 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.
Sauce Time
3
  • Next, add the garlic to the mushrooms. Fry for 1 min.
  • Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry). 
  • Simmer, 2-3 mins. Season with salt and pepper.
Dinner's Ready!
4
  • Gently stir the tortelloni into the sauce.
  • Share the tortelloni between your serving bowls.
  • Top with the rocket leaves and drizzle over the balsamic glaze.
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