Tortelloni in Tomato Sauce with Parmigiano Reggiano

Name: Tortelloni in Tomato Sauce with Parmigiano Reggiano with fresh basil & arugula side salad
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 300 g Tortelloni with ricotta & spinach; 200 g Passata; 1 piece Onion; 200 g Spinach; 10 g Fresh basil; 40 g Arugula; 40 g Parmigiano Reggiano DOP; 20 g Sunflower seeds; 1 sachet(s) Sicilian-style herb mix; 1 piece Garlic; 2 piece Tomato; ½ sachet(s) Dried oregano; 2 tablespoon Olive oil; 2 teaspoon Sugar; 1 tablespoon Balsamic vinegar; 1 piece Low sodium vegetable stock cube; 2 tablespoon Extra virgin olive oil; 150 milliliters Water for the sauce; to taste Salt and pepper

with fresh basil & arugula side salad

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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.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•-30% carbs

•New Ingredient

Allergens:

Melk (inclusief lactose)

•Tarwe

•Ei

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3756 kJ

Calories898 kcal

Fat47.3 g

Saturated Fat11.7 g

Carbohydrate84.6 g

Sugar22.4 g

Dietary Fiber15.4 g

Protein29.8 g

Salt3.1 g

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

•Casserole with Lid

•Salad Bowl

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.