Tortelloni with Courgette & Spinach in Creamy Mascarpone Sauce
with Parmigiano Reggiano and basil crèmeCalories
:
724 kcalProtein
:
24.8g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Tarwe
- Ei
- Gluten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Soja
- Mosterd
This recipe provides 250 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Leek
½ piece
Courgette
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
50 g
Spinach
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
7.5 milliliters
Basil crème
Not included in your delivery
½ tablespoon
Olive oil
to taste
[Plant-based] butter
⅓ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3029 kJ
Calories724 kcal
Fat37.2 g
Saturated Fat14.6 g
Carbohydrate68.6 g
Sugar12.6 g
Dietary Fiber7.8 g
Protein24.8 g
Salt2.2 g
Trans Fat0.1 g
Potassium756.5 mg
Calcium126.6 mg
Iron2.7 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
•Pan with Lid
•Casserole
•Grater
Cooking Steps
1
- Boil plenty of salted water in a lidded pot or saucepan for the tortelloni, and add a good pinch of salt.
- Slice the leek into thin rings.
- Cut the courgette in half lengthways, then into thin crescents about 0.5cm thick.
2
- Heat a deep frying pan without any oil over medium-high heat. Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the leek for 1 - 2 minutes.
- Add the courgette, along with some butter to taste, then fry for 4 - 6 minutes.
3
- Boil the tortelloni for 3 - 5 minutes in a lidded pot or saucepan. Save a cup of pasta water when finished and then drain.
- Crumble the stock cube into the pan (see pantry for amount) and add the mascarpone.
- Tear the spinach into the pan and let it wilt, then add the ravioli and 2 tbsp pasta water per person.
- Stir well and season with salt and pepper.
4
- Serve the tortelloni on deep plates.
- Grate the Parmigiano Reggiano over the tortelloni and drizzle over the basil crème with lemon.
- Garnish with the pumpkin seeds.
