Pork Ragu & Spinach-Ricotta Tortellini
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Pork Ragu & Spinach-Ricotta Tortellini

Pork Ragu & Spinach-Ricotta Tortellini

with Parmesan & Walnut Rocket Salad

Delve into this scrumptious delight of a dish featuring herby pork ragu paired with pillowy tortellini stuffed with spinach and ricotta, all simmering in a mouth-watering tomatoey sauce. Our rocket salad, bursting with sweet tomatoes and crunchy walnuts, is the perfect accompaniment to cut through the pasta's richness.

Allergens:
Egg
Gluten
Milk
Wheat
Fish
Walnut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

spinach & ricotta tortellini

(Contains Egg, Gluten, Milk, Wheat; May be present: Fish, Mollusc, Crustacean, Soy, Almond, Hazelnut, Pine Nut, Pistachio, Walnut, Cashew. )

1

carrot

2 clove

garlic

1 packet

snacking tomatoes

1 packet

pork mince

1 sachet

Herb & Mushroom Seasoning

1 packet

tomato sugo

(May be present: Gluten, Wheat. )

1 packet

rocket leaves

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1 packet

Balsamic Vinaigrette Dressing

1 packet

Parmesan Cheese

Not included in your delivery

olive oil

1 packet

Worcestershire sauce

(Contains Fish;)

1 tsp

brown sugar

20 g

butter

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Nutritional Values

Energy (kJ)4488 kJ
Calories1073 kcal
Fat57.1 g
of which saturates19.2 g
Carbohydrate85 g
of which sugars25 g
Dietary Fibre8.1 g
Protein50.8 g
Sodium2387 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add spinach & ricotta tortellini and cook, over high heat, until al dente, 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking. • Meanwhile, finely chop carrot and garlic. Halve snacking tomatoes.

2
2

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.

3
3

• Stir in tomato sugo, Worcestershire sauce, the brown sugar, reserved pasta water and butter to pan with pork and simmer until slightly reduced, 1 minute. • Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.

4
4

• In a small bowl, combine rocket leaves, snacking tomatoes, walnuts and balsamic vinaigrette dressing. • Divide pork ragu and spinach-ricotta tortellini between bowls. Sprinkle with Parmesan cheese. • Serve with walnut rocket salad. Enjoy!