Pork Ragu & Spinach-Ricotta Tortellini
with Goat Cheese & Walnut Rocket Salad
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Cashew
- Crustaceans
- Fish
- Hazelnut
- Molluscs
- Pine nut
- Pistachio
- Soy
- Walnut
- Gluten
- Wheat
- Brazil nut
- Macadamia
- Milk
- Peanuts
- Pecan
- Sesame
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 cherry tomatoes and crunchy walnuts, is the perfect accompaniment to cut through the pasta’s richness.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
250 g
Pork Mince
1 packet
Rocket
1
Snacking Tomatoes
1 packet
Soffritto Mix
1 packet
Spinach & Ricotta Tortellini
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Worcestershire Sauce
(May be present: Soy.)
1 packet
Garlic Paste
1 packet
Marinated Goat Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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 (see ingredients). Drain and return to saucepan with a
drizzle of olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook
pork mince and soffritto mix, breaking up with a spoon, until just browned,
4-5 minutes.
• Add herb & mushroom seasoning and garlic paste and cook until fragrant,
1 minute.
• Stir in tomato sugo, Worcestershire sauce, the brown sugar, reserved pasta
water and butter and simmer until slightly reduced, 1 minute.
• Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.
• Halve snacking tomatoes.
• In a large bowl, combine rocket leaves, snacking tomatoes, walnuts and
balsamic vinaigrette dressing. Season to taste with salt and pepper.
• Divide pork ragu and spinach-ricotta tortellini between bowls.
• Crumble over marinated goat cheese.
• Serve with walnut rocket salad. Enjoy!
