SPINACH & RICOTTA TORTELLONI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT

  • 10
  • easy

SPINACH & RICOTTA TORTELLONI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT

  • 10
  • easy
SPINACH & RICOTTA TORTELLONI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT

INGREDIENTS

  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 1 can of tuna drained and smashed
  • 8 sundried tomatoes in oil drained and roughly chopped
  • 4 tbsp extra virgin olive oil + extra for drizzling
  • 80 gr Provolone cheese shaved
  • 6 mint leaves chopped + extra leaves to serve
  • Salt and cracked black pepper to taste

METHOD

Place tuna, sundried tomatoes, chopped mint leaves, half cheese, oil and a turn of freshly ground pepper in a big bowl and mix well.

Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.

Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 1 can of tuna drained and smashed
  • 8 sundried tomatoes in oil drained and roughly chopped
  • 4 tbsp extra virgin olive oil + extra for drizzling
  • 80 gr Provolone cheese shaved
  • 6 mint leaves chopped + extra leaves to serve
  • - Salt and cracked black pepper to taste

METHOD

Place tuna, sundried tomatoes, chopped mint leaves, half cheese, oil and a turn of freshly ground pepper in a big bowl and mix well.

Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.

Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.