Beef Ragu Tortellini with Rocket-Pear Salad
Pre-Prepped | Three Steps | Ready in 15
- Eggs
- Gluten
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Wheat
- Fish
- Mollusc
- Crustaceans
- Soy
- Almond
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
- Cashew
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, enjoy our speedy beef ragu with flavourful parcels of spinach and ricotta tortellini, plus a rocket-pear salad.
Ingredients
1 packet
beef mince
1 packet
garlic paste
1 packet
tomato paste
1 packet
silverbeet
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1 packet
spinach & ricotta tortellini
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Fish, Mollusc, Crustaceans, Soy, Almond, Hazelnut, Pine Nut, Pistachio, Walnut, Cashew.)
1
pear
1 bag
rocket leaves
½ packet
Italian dressing
1 sachet
Italian herbs
Utensils
Cooking Steps
• Boil the kettle • Heat olive oil in a frying pan over high heat • Cook beef, breaking up with a spoon, until browned, 3-4 mins • Stir in Italian herbs, garlic paste and tomato paste • Chop silverbeet and stir through until wilted, 1-2 mins • Stir in tomato sugo. Remove from heat.
• Pour boiling water into a saucepan over high heat • Bring to boil, add tortellini and cook until ‘al dente’, 3 mins • Using a slotted spoon, transfer tortellini to the frying pan and add a dash of pasta water • Toss to combine and season.
• Slice pear • In a bowl, combine pear, rocket and dressing (1/2 tub for 2P / 1 tub for 4P) • Toss and season to taste • Serve tortellini with salad.
