RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS

  • 15 min
  • Easy

RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS

  • 15 min
  • Easy
RICOTTA & SPINACH TORTELLINI WITH ASPARAGUS

INGREDIENTS

  • 1 pack Rana Ricotta & Spinach Tortellini
  • 2 shallots minced
  • 270 g thin asparagus spears, trimmed and cut into thin slices
  • 6 tbsp white wine
  • 3 sprigs marjoram + extra for garnish
  • 6 tbsp extra virgin olive oi
  • salt and pepper to taste

METHOD

Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. 

Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for five more minutes on medium-low heat. Season with salt and pepper to taste.

In the meantime, cook the tortellini according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Garnish with marjoram leaves and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Ricotta & Spinach Tortellini
  • 2 shallots minced
  • 270 g thin asparagus spears, trimmed and cut into thin slices
  • 6 tbsp white wine
  • 3 sprigs marjoram + extra for garnish
  • 6 tbsp extra virgin olive oi
  • - salt and pepper to taste

METHOD

Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. 

Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for five more minutes on medium-low heat. Season with salt and pepper to taste.

In the meantime, cook the tortellini according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Garnish with marjoram leaves and serve.