SPINACH & RICOTTA TORTELLONI WITH GARLIC, BUTTERNUT SQUASH, PARSLEY & CHILLI

  • 15 min
  • Easy

SPINACH & RICOTTA TORTELLONI WITH GARLIC, BUTTERNUT SQUASH, PARSLEY & CHILLI

  • 15 min
  • Easy
SPINACH & RICOTTA TORTELLONI WITH GARLIC, BUTTERNUT SQUASH, PARSLEY & CHILLI

INGREDIENTS

  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 8 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2 red chillies, thinly sliced
  • 300 g butternut squash, diced
  • 6 thin slices of butternut squash
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper to taste

METHOD

In a frying pan, heat 4 tbsp of the olive oil, then gently fry the garlic and chilli for a minute. Add the butternut squash, season with salt and cook for a few minutes until tender and slightly golden.

In a separate frying pan, heat the remaining oil and cook the slices of butternut squash until golden on both sides (about 4-6 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 diced squash and stir gently, adding some of the pasta water if you need to loosen the sauce.

Divide between two plates, sprinkle with the remaining parsley, top with the slices of squash, and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 8 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2 red chillies, thinly sliced
  • 300 g butternut squash, diced
  • 6 thin slices of butternut squash
  • 2 tbsp chopped parsley
  • - salt and freshly ground black pepper to taste

METHOD

In a frying pan, heat 4 tbsp of the olive oil, then gently fry the garlic and chilli for a minute. Add the butternut squash, season with salt and cook for a few minutes until tender and slightly golden.

In a separate frying pan, heat the remaining oil and cook the slices of butternut squash until golden on both sides (about 4-6 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 diced squash and stir gently, adding some of the pasta water if you need to loosen the sauce.

Divide between two plates, sprinkle with the remaining parsley, top with the slices of squash, and serve.