Tortelloni with Sausage & Forest Mushrooms
with pecorino, mushroom pesto & chives
There is a new ingredient in your box! These spinach and ricotta tortelloni are made by the Rana family in Italy. Authentic and delicious, the way pasta should be.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Pork sausage with tomato & rosemary
(May be present: Soja, Gluten, Ei, Mosterd, Selderij)
1 piece
Garlic
½ piece
Onion
175 g
Pre-cut mushroom mix
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Wild mushroom pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh chives
(May be present: Selderij)
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
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Boil plenty of water in a pot or saucepan for the tortellini.
- Melt a knob of butter in a frying pan over medium-high heat and fry the sausages for 2 - 3 minutes until evenly browned.
- Add the onion and garlic and fry for 1 - 2 minutes, then stir in the mushroom mix and fry for 3 - 4 minutes.
- Meanwhile, boil the tortellini for 4 - 5 minutes, then reserve some of the pasta water before draining and setting aside.
- Take the sausages out of the pan, then crumble in the stock cube (see pantry for amount).
- Add the cream and 30ml pasta water per person.
- Mix well, then lower the heat and allow to reduce gently for 2 - 3 minutes. Season to taste with salt and pepper.
- Meanwhile, slice the sausages and finely chop the chives.
- Serve the tortellini on deep plates and top with the creamy mushroom sauce and the sausages.
- Dollop with the wild mushroom pesto and then garnish with the pecorino and the chives.
