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Spinach & Ricotta Tortelloni with Sage Butter

Serves 1-2
£9.55

Savour the Italian classic combination of Spinach & Ricotta Tortelloni with Sage Butter. These generously sized and hand-folded Tortelloni are filled with a smooth mixture of fresh spinach and creamy ricotta, offering a delightful balance of flavours. The dish is elegantly finished with a fragrant Sage Butter, adding a touch of herbal warmth that perfectly complements the rich filling.

Each bite provides a comforting and harmonious blend of textures and tastes, making this dish a timeless favourite for any occasion.

Product Quantity
Spinach & Ricotta Tortelloni

Spinach & Ricotta Tortelloni

250g
1
Sage Butter (30g)

Sage Butter (30g)

£1.30
1
Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.25
1
SKU Z-TL-Spinach&Ricotta-Sage-Butter-Dish Categories: , , Tags: , , , , , , , , , ,
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About Spinach & Ricotta Tortelloni with Sage Butter

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

    1. Bring 2 litres of well-salted water to a boil.
    2. Add the Tortelloni and cook for 4-5 minutes, depending on preference.
    3. Place the Sage Butter into a frying pan on low heat and gently melt it. Add a couple of tablespoons of starchy pasta water; it will help emulsify the butter, ensuring a good coating of the Tortelloni.
    4. Add the Spinach & Ricotta Tortelloni your butter and cook for an extra minute. Stir carefully until all the pasta is well coated.
    5. Plate and serve your Spinach & Ricotta Tortelloni with a generous sprinkle of Parmigiano Reggiano.

Buon Appetito!

Spinach & Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine) , Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water.Filling (44%): Spinach (40%), Ricotta (Milk) (40%), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Salt, Nutmeg, Garlic, Olive Oil. Dusted with rice flour.

Sage Butter: Unsalted butter (95%) (Milk), Sage (5%).

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 982 2975 1633
Energy (Kcal)/100g 233 724 392
Fat/100g 7.6 78.7 28
Of which Saturated/100g 3.9 49.8 19
Carbohydrate/100g 27.8 1.6 0
Of which Sugar/100g 1.6 0.6 0
Protein/100g 12.8 1.1 33
Salt/100g 1.0 0.1 1.6

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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