Tortellini in Tomato sauce with Spinach
with Parmigiano Reggiano and arugula side salad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Tortellini ricotta & spinach
100 g
Passata
½ piece
Onion
100 g
Spinach
5 g
Fresh basil
(May be present Celery)
20 g
Arugula
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
1 piece
Tomato
¼ sachet(s)
Dried oregano
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Sugar
½ tablespoon
Balsamic vinegar
½ piece
Low sodium vegetable stock cube
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
75 milliliters
Water for the sauce
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water for the tortelloni in a pot or saucepan and crumble in half of the stock cube.
- Dice the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a lidded frying pan over medium heat.
- Fry the onion and garlic for 3 - 4 minutes. Deglaze with half of the balsamic vinegar.
- Add the passata, water, sugar, oregano, and Sicilian-style herbs. Crumble in the rest of the stock cube and season to taste with salt and pepper.
- Bring to a boil, reduce the heat to low, cover with the lid, and simmer for 3 - 4 minutes.
- In the meantime, carefully separate the tortelloni and boil for 2 - 3 minutes.
- Gradually add the spinach, tearing it directly into the pan with the sauce. Heat for another minute.Season to taste with salt and pepper.
- When the tortellini is done, drain and add it to the sauce and combine everything together.
- Cut the tomato into wedges.
- In a bowl, add the arugula and tomato wedges. Drizzle over the Extra virgin olive oil and the rest of the of the balsamic vinegar. Season to taste with salt and pepper.
- Tear or roughly chop the basil. Grate the cheese.
- Serve the tortellini in deep plates or bowls and serve with the salad on the side.
- Garnish the tortellini with the grated cheese and basil.
- Garnish the salad with the sunflower seeds.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!