Bacon Beef Ragu & Spinach-Ricotta Tortellini
with Gourmet Garden Basil- Milk
- Eggs
- Gluten
- Wheat
- Fish
- Soy
- May contain traces of allergens
- Milk
- Almond
- Cashew
- Crustaceans
- Fish
- Hazelnut
- Molluscs
- Pine nut
- Pistachio
- Walnut
Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour and lasts four weeks once opened. In tonight's dish, this stellar ingredient is used to create a mouth-watering, herby sauce - perfect for the spinach and ricotta tortellini to soak up.
Ingredients
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Beef Mince
1 sachet
Garlic & Herb Seasoning
1 packet
Spinach & Ricotta Tortellini
(Contains: Milk, Eggs, Gluten, Wheat; May be present: Soy, Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Walnut.)
1 packet
Passata
1 packet
Garlic Paste
1 packet
Balsamic Vinaigrette Dressing
1 packet
Worcestershire Sauce
(May be present: Soy.)
1
Red Apple
1 packet
Mixed Salad Leaves
Not included in your delivery
1 packet
Worcestershire sauce
(Contains: Fish;)
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil a full kettle of water. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Add spinach & ricotta tortellini to the boiling water and cook, over high heat, until ‘al dente’, 3 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta and return to saucepan. • Meanwhile, thinly slice apple into wedges.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre
• Heat a large frying pan over high heat. Cook beef mince and diced bacon (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, Gourmet Garden lightly dried basil (see ingredients), passata and garlic paste and cook until fragrant, 1 minute. • Stir in the reserved pasta water and Worcestershire sauce, then cook until slightly reduced, 1-2 minutes. • Remove from heat, then stir in cooked tortellini and half of the Parmesan cheese, until combined. Season with pepper.
• Meanwhile, in a medium bowl, combine apple, mixed salad leaves and balsamic vinaigrette dressing. Toss to combine and season to taste.
• Divide bacon beef ragu and spinach-ricotta tortellini between bowls. • Sprinkle over remaining cheese. • Serve with apple salad. Enjoy!
