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Antipasto Tortelloni with Serrano Ham & Burrata

Antipasto Tortelloni with Serrano Ham & Burrata

Antipasto Tortelloni with Serrano Ham & Burrata

in roasted bell pepper sauce with pistachios & arugula

Traditionally, Serrano ham is cured at high altitudes. It's even named after the Spanish word for highlands: "sierra".

Allergens:

Noten

•Pistachenoten

•Melk (inclusief lactose)

•Tarwe

•Ei

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

40 g

Serrano ham

20 g

Arugula

10 g

Pistachio nuts

(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)

⅓ can

Tinned cherry tomatoes

½ piece

Red onion

½ bulb(s)

Burrata

(Contains: Melk (inclusief lactose))

40 g

Roasted bell pepper sauce

150 g

Tortelloni with ricotta & spinach

(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)

Not included in your delivery

½ tablespoon

Olive oil

¼ piece

Low sodium vegetable stock cube

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3458 kJ

Calories826 kcal

Fat38.4 g

Saturated Fat12.6 g

Carbohydrate77.5 g

Sugar15 g

Dietary Fiber7.8 g

Protein40.2 g

Salt4.2 g

Potassium183.4 mg

Calcium29.6 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Wok or sautépan

•Pan with Lid

Cooking Steps

Prepare

1

Slice the onion into half-rings.
Roughly chop the pistachios.

Make the sauce

2

Heat a drizzle of olive oil in a wok or deep frying pan over low heat. Fry the onion for 2 minutes.
Add the cherry tomatoes and the roasted bell pepper sauce. Allow to simmer for 5 minutes over medium-high heat.
Season to taste with salt and pepper.

Boil the tortelloni

3

Boil plenty of water in a pot or saucepan for the tortelloni and crumble in the stock cube (see pantry for amount).
Carefully separate the tortelloni and boil for 3 - 5 minutes, covered, then drain.
Transfer the tortelloni to the sauce and mix well to combine.
Carefully halve the burrata.

Serve

4

Serve the arugula on plates and top with the tortelloni.
Carefully separate the Serrano ham slices and arrange over the tortelloni. Top with the burrata.
Garnish with the pistachios andd drizzle with extra virgin olive oil as preferred. Finish with some freshly ground black pepper to taste.

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