Fast Prawn & Pesto Spinach-Ricotta Tortellini
with Parmesan Cheese & Parsley
- Wheat
- Gluten
- Eggs
- Milk
- Crustaceans
- Cashew
- Cashew
- Fish
- Pine nut
- Hazelnut
- Soy
- Almond
- Walnut
- Pistachio
- Molluscs
- Crustaceans
- May contain traces of allergens
Tonight’s spinach & ricotta tortellini is perfect for busy nights and busy people. With pre-prepped veg and a delectable creamy prawn sauce to bring it all together, you’ll be at the bottom of the bowl in no time! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
ricotta & spinach ravioli
(Contains: Wheat, Gluten, Eggs, Milk May be present: Cashew, Fish, Pine nut, Hazelnut, Soy, Almond, Walnut, Pistachio, Molluscs, Crustaceans)
1
Lemon
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Soffritto Mix
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spinach & ricotta tortellini over high heat until ‘al dente’, 2-3 minutes.
• Reserve pasta water (see ingredients). Drain tortellini and return to the saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, halve lemon.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns and soffritto mix, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce heat to medium, then stir in light cooking cream and the reserved pasta water until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add cooked tortellini, baby spinach leaves and basil pesto, gently tossing to combine. Add a squeeze of lemon juice and season
to taste with salt and pepper.
• Divide prawn pesto spinach-ricotta tortellini between bowls.
• Sprinkle over Parmesan cheese.
• Tear over parsley to serve. Enjoy!
