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Super Quick Spinach and Ricotta Tortelloni
Super Quick Spinach and Ricotta Tortelloni

Super Quick Spinach and Ricotta Tortelloni

with Creamy Mushroom Sauce and Rocket

Recipe Development Team
Recipe Development TeamUpdated on October 04, 2025

Super speedy, this Super Quick Spinach and Ricotta Tortelloni takes only 15 minutes to make. Paired with a creamy mushroom sauce, this quick tortelloni is sure to hit the spot.

Tags:
Veggie
Allergens:
Milk
Wheat
Cereals containing gluten
Egg
Sulphites

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.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

180 grams

Sliced Mushrooms

300 grams

Spinach and Ricotta Tortelloni

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

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

Nutritional information

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
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Garlic Press
Kettle
Medium Saucepan

Cooking Instructions and Tips

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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