Pesto Tortelloni with Burrata & Parmigiano Reggiano
with lemon, pumpkin seeds & courgette
Their names are so similar, it's easy to mix them up - but tortelloni and tortellini aren't the same! The difference comes down to their size: tortelloni are larger than delicate tortellini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Onion
1 piece
Garlic
100 g
Spinach
40 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
½ piece
Lemon
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the courgette into rounds.
- Chop the onion and crush or mince the garlic.
- Heat a large deep frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the courgette for 6 - 8 minutes until golden-brown.
- Boil plenty of salted water in a pot or saucepan. Carefully separate the tortelloni and boil for 4 - 6 minutes, then drain and set aside.
- Zest and quarter the lemon. Grate the cheese.
- Remove the courgette from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Deglaze with the balsamic vinegar, then add the garlic and three quarters of the spinach. Fry for 2 minutes.
- Add the tortelloni and the pesto, then crumble in the stock cube (see pantry for amount).
- Cook for 1 - 2 minutes over medium-high heat.
- Reduce the heat to medium-low and stir in the courgette.
- Squeeze a quarter lemon per person directly into the pan, then add the lemon zest and half of the cheese.
- Serve the rest of the spinach on plates, topped with the tortelloni and the burrata. Drizzle with extra virgin olive oil as preferred.
- Garnish with the pumpkin seeds and the rest of the cheese. Serve with the rest of the lemon wedges.
