MUSHROOM & RICOTTA TORTELLONI WITH MEDITERRANEAN DRESSING

  • 5
  • Easy

MUSHROOM & RICOTTA TORTELLONI WITH MEDITERRANEAN DRESSING

  • 5
  • Easy
MUSHROOM & RICOTTA TORTELLONI WITH MEDITERRANEAN DRESSING

INGREDIENTS

  • 1 pack Rana Mushroom & Ricotta Tortelloni
  • 6 tbsp extra virgin olive oil
  • 1 tbsp capers, rinsed
  • 1 tbsp black olives, pitted and chopped
  • 1 tbsp sun-dried tomatoes, chopped
  • 1 tbsp chopped parsley
  • 8 anchovy fillets, chopped
  • 1 tsp dried oregano
  • salt and freshly ground black pepper to taste

METHOD

In a large bowl, mix together the capers, olives, sun-dried tomatoes, parsley, anchovies, oregano and olive oil. Season with pepper (you won’t need to add salt because the ingredients are already salty).

Follow the instructions on the pack to cook the Tortelloni, then drain, keeping back a ladleful of pasta cooking water. Add the Tortelloni to the rest of the ingredients and mix gently, adding a little of the reserved water if the pasta looks a little dry.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Mushroom & Ricotta Tortelloni
  • 6 tbsp extra virgin olive oil
  • 1 tbsp capers, rinsed
  • 1 tbsp black olives, pitted and chopped
  • 1 tbsp sun-dried tomatoes, chopped
  • 1 tbsp chopped parsley
  • 8 anchovy fillets, chopped
  • 1 tsp dried oregano
  • - salt and freshly ground black pepper to taste

METHOD

In a large bowl, mix together the capers, olives, sun-dried tomatoes, parsley, anchovies, oregano and olive oil. Season with pepper (you won’t need to add salt because the ingredients are already salty).

Follow the instructions on the pack to cook the Tortelloni, then drain, keeping back a ladleful of pasta cooking water. Add the Tortelloni to the rest of the ingredients and mix gently, adding a little of the reserved water if the pasta looks a little dry.