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Giovanni Rana Fresh Ricotta & Tender Spinach Tortellini Primavera

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  Broad beans 3 Ounce, skins removed (85 Gram)
  Green beans 3 Ounce, halved (85 Gram)
  Olive oil 3 Ounce (85 Gram , For Frying)
  Shallot 1 , finely chopped
  Double cream 3 1⁄2 Fluid Ounce (100 Milliliter)

1. Bring a large pan of salted water to the boil, add the broad beans, green beans and peas, then simmer for 4 mins. Lift from the pan with a slotted spoon and set aside. Don't discard the water.
2. In a frying pan, heat 1 tbsp olive oil, add the chopped shallot and gently fry for 5 mins until softened. Add the cream, season, then simmer on a low heat.
3. Meanwhile, bring the pan of water back to the boil, add the tortelloni, cook for 1 min, then drain.
4. Add the vegetables and drained pasta to the creamy shallot mix. Toss to coat, then serve with the grated Parmesan.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 1228

% Daily Value*

Total Fat 138 g212.4%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 31.2 mg1.3%

Total Carbohydrates 27 g9%

Dietary Fiber 3 g12%

Sugars 1.2 g

Protein 10 g21%

Vitamin A 11.6% Vitamin C 8.6%

Calcium 4.2% Iron 11.6%

*Based on a 2000 Calorie diet

Giovanni Rana Fresh Ricotta & Tender Spinach Tortellini Primavera Recipe