Ultimate Creamy Pesto Spinach & Ricotta Tortelloni
with Baby Plum Tomatoes, Flaked Almonds and Garlic Bread
Looking for a taste of everyday luxury? This Ultimate Creamy Pesto Spinach & Ricotta Tortelloni is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
300 grams
Spinach and Ricotta Tortelloni
(Contains: Milk, Wheat, Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
1 unit(s)
Ciabatta
(Contains: Wheat, Cereals containing gluten, Barley May contain traces of: Cereals containing gluten, Rye)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
32 grams
Pesto
(Contains: Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the ravioli.
Peel and grate the garlic (or use a garlic press).
Pop the tomatoes onto a baking tray. Drizzle with oil, sprinkle over half the garlic, season with salt and pepper, then toss to coat.
When the oven is hot, roast the tomatoes on the middle shelf until they’ve softened and started to burst, 12-15 mins.
Meanwhile, when boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins.
Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle over the olive oil for the garlic bread (see pantry for amount).
Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
Meanwhile, heat a large saucepan on medium heat (no oil).
Add the veg stock paste, creme fraiche, pesto and water for the sauce (see pantry for amount). Stir to combine and bring to the boil.
Simmer until thickened, 2-3 mins.
Meanwhile, in a medium bowl, add the balsamic vinegar, rocket and a drizzle of olive oil. Season with salt and pepper, then toss to combine.
Once the sauce has thickened, stir through half the hard Italian style cheese until melted.
Add the cooked ravioli to the pan and gently toss to coat in the sauce, then remove from the heat.
Share the ultimate creamy pesto ravioli between your serving bowls. Sprinkle over the remaining cheese.
Top with the roasted tomatoes and a handful of rocket. Finish with a sprinkle of the flaked almonds.
Cut the garlic bread diagonally into triangles and serve alongside with the remaining salad.
