MUSHROOM & RICOTTA TORTELLONI WITH PINE NUTS, CURED HAM AND BABY SPINACH

  • 10 min
  • Easy

MUSHROOM & RICOTTA TORTELLONI WITH PINE NUTS, CURED HAM AND BABY SPINACH

  • 10 min
  • Easy
MUSHROOM & RICOTTA TORTELLONI WITH PINE NUTS, CURED HAM AND BABY SPINACH

INGREDIENTS

  • 1 pack Rana Mushroom & Ricotta Tortelloni
  • 8 tbsp extra virgin olive oil divided
  • 20 g pine nuts
  • 80 g cured ham, chopped
  • 1 small handful of baby spinach
  • salt and pepper to taste

METHOD

In a frying non-sticking pan sauté the pine nuts for about 3 minutes until lightly golden and reserve. In the same frying pan add 4 tbsp of the oil and sauté the cured ham until crispy for 2-3 minutes.

In the meantime, follow the instructions on the pack to cook the Tortelloni then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan with the chopped cured ham and stir gently, adding the remaining oil and some of the pasta water if you need to loosen the sauce.

Divide between two plates, sprinkle with pine nuts, top with freshly ground black pepper and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Mushroom & Ricotta Tortelloni
  • 8 tbsp extra virgin olive oil divided
  • 20 g pine nuts
  • 80 g cured ham, chopped
  • 1 small handful of baby spinach
  • - salt and pepper to taste

METHOD

In a frying non-sticking pan sauté the pine nuts for about 3 minutes until lightly golden and reserve. In the same frying pan add 4 tbsp of the oil and sauté the cured ham until crispy for 2-3 minutes.

In the meantime, follow the instructions on the pack to cook the Tortelloni then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan with the chopped cured ham and stir gently, adding the remaining oil and some of the pasta water if you need to loosen the sauce.

Divide between two plates, sprinkle with pine nuts, top with freshly ground black pepper and serve.