Super Quick Spinach and Ricotta Tortelloni
with Creamy Mushroom Sauce and Rocket
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
Utensils
•Pan
•Garlic Press
•Kettle
•Medium Saucepan
Instructions
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.
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.
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.
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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