Tortelloni in Tomato Sauce with Parmigiano Reggiano
with fresh basil & arugula side salad
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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
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
100 g
Passata
½ piece
Onion
100 g
Spinach
5 g
Fresh basil
(May be present: Selderij)
20 g
Arugula
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
1 piece
Tomato
¼ sachet(s)
Dried oregano
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Sugar
½ tablespoon
Balsamic vinegar
½ piece
Low sodium vegetable stock cube
1 tablespoon
Extra virgin olive oil
75 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in half of the stock cube (see pantry for amount).
- Carefully separate the tortelloni and boil for 2 - 3 minutes. Drain and set aside when finished.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the onion and garlic for 3 - 4 minutes, then deglaze with half of the balsamic vinegar.
- Add the passata, water for the sauce, sugar, oregano, and Sicilian-style herbs to the pan. Crumble in the rest of the stock cube and season to taste with salt and pepper.
- Bring to a boil, then reduce the heat to low and cover with the lid. Simmer for 3 - 4 minutes.
- Gradually add the spinach, tearing it directly into the pan. Cook for another minute, seasoning to taste with salt and pepper.
- Add the tortelloni to the pan and mix well to combine with the sauce.
- Tear or roughly chop the basil. Finely grate the cheese.
- In a salad bowl, combine the extra virgin olive oil with the rest of the balsamic vinegar. Season to taste with salt and pepper.
- Cut the tomato into wedges and transfer to the salad bowl. Add the arugula and toss well to combine with the dressing.
- Serve the tortelloni in deep plates or bowls with the salad alongside.
- Garnish the tortelloni with the grated cheese and basil. Garnish the salad with the sunflower seeds.
