RAGÙ BOLOGNESE TORTELLONI WITH PEAS, SPINACH, CARROT AND PARMIGIANO

  • 10
  • easy

RAGÙ BOLOGNESE TORTELLONI WITH PEAS, SPINACH, CARROT AND PARMIGIANO

  • 10
  • easy
RAGÙ BOLOGNESE TORTELLONI WITH PEAS, SPINACH, CARROT AND PARMIGIANO

INGREDIENTS

  • 1 pack Rana Ragù Bolognese Tortelloni
  • 150 gr fresh or frozen peas thawed
  • 2 tbsp carrot, onion and celery chopped
  • 4 tbsp extra virgin olive oil + extra for drizzling
  • 60 gr baby spinach
  • 60 gr Parmigiano shavings to serve
  • Salt and black pepper to taste

METHOD

Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.

In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid and baby spinach and toss to combine.

Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Ragù Bolognese Tortelloni
  • 150 gr fresh or frozen peas thawed
  • 2 tbsp carrot, onion and celery chopped
  • 4 tbsp extra virgin olive oil + extra for drizzling
  • 60 gr baby spinach
  • 60 gr Parmigiano shavings to serve
  • - Salt and black pepper to taste

METHOD

Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.

In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid and baby spinach and toss to combine.

Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.