Tortelloni Bolognese with Parmigiano Reggiano
with basil crème & Sicilian-style herbsCalories
:
880 kcalProtein
:
39.6g proteinTotal
:
15 minutesDifficulty
:
MediumFamily
Allergens:
- Milk (including lactose)
- Gluten
- Tarwe
- Ei
- Selderij
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
- Gluten
- Tarwe
- Ei
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ sachet(s)
Sicilian-style herb mix
½ pack
Diced tomatoes with garlic & onion
10 milliliters
Basil crème
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
150 g
Mushroom tortelloni
(Contains: Gluten, Milk (including lactose), Tarwe, Ei May be present: Mosterd, Soja)
100 g
Pork mince
(May be present: Mosterd, Selderij, Soja, Gluten, Tarwe, Ei)
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3680 kJ
Calories880 kcal
Fat44.2 g
Saturated Fat13.1 g
Carbohydrate75.7 g
Sugar19 g
Dietary Fiber5 g
Protein39.6 g
Cholesterol108.3 mg
Salt5.4 g
Trans Fat0.1 g
Potassium110 mg
Calcium215.5 mg
Iron100 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the tortelloni and crumble in the stock cube (see Tip).
- Meanwhile, crush or mince the garlic.
Health Tip: if you're watching your salt intake, use just half of the indicated amount of stock cube (see pantry for amount).
2
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the garlic with the mince and the Sicilian-style herbs for 2 minutes, separating the mince as you do so.
- Stir in the vegetable mix and fry for 5 - 6 more minutes.
- Stir in the diced tomatoes and cook for 3 - 4 more minutes, or until the vegetables are done. Season to taste with salt and pepper.
3
- Carefully separate the tortelloni.
- Boil the tortelloni for 3 - 5 minutes, then drain and set aside.
- Meanwhile, grate the Parmigiano Reggiano.
4
- Serve the tortelloni on plates and top with the sauce.
- Garnish with the Parmigiano Reggiano and drizzle with the basil crème.
