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A taste of summer tortelloni
5
Easy
A taste of summer tortelloni
5
Easy
A taste of summer tortelloni
INGREDIENTS
1
pack La Famiglia Rana Spinach & Ricotta Toretelloni
40
gr
baby spinach
1
courgette
lemon zest
salt
pepper
METHOD
Cut the courgette into very thin slices. Lightly saute them in a pan with butter, lemon zest and a pinch of salt.
Take the pan off the heat and add the baby spinach leaves.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and add to the courgette pan.
Gently mix together and season to taste with cracked black pepper.
Spinach & Ricotta Tortelloni
INGREDIENTS
SERVINGS
-
+
1
pack La Famiglia Rana Spinach & Ricotta Toretelloni
40
gr
baby spinach
1
courgette
-
lemon zest
-
salt
-
pepper
Spinach & Ricotta Tortelloni
5-10 min
spinach
Spring/Summer
Italy's best kept secret
METHOD
Cut the courgette into very thin slices. Lightly saute them in a pan with butter, lemon zest and a pinch of salt.
Take the pan off the heat and add the baby spinach leaves.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and add to the courgette pan.
Gently mix together and season to taste with cracked black pepper.
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