You are here

Giovanni Rana Fresh Ricotta & Tender Spinach Tortellini Primavera

foodlover's picture
Ingredients
  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)
Directions

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
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
4.196875
Average: 4.2 (16 votes)