RICOTTA & SPINACH TORTELLINI WITH ROASTED BROCCOLI AND ORANGE
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 500 gr broccoli trimmed and cut into florets
- 2 cloves garlic thinly sliced
- 2 tbsp extra virgin olive oil plus extra to serve
- 1 orange
- Salt and pepper to taste
METHOD
Preheat oven to 240°C. Place the broccoli, garlic, oil, salt, pepper on a lightly greased large oven tray, and toss to combine. Cook for 7-8 minutes until the broccoli is lightly charred.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ¼ cup of the cooking water.
Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ¼ cup of the cooking water.
Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 500 gr broccoli trimmed and cut into florets
- 2 cloves garlic thinly sliced
- 2 tbsp extra virgin olive oil plus extra to serve
- 1 orange
- - Salt and pepper to taste
METHOD
Preheat oven to 240°C. Place the broccoli, garlic, oil, salt, pepper on a lightly greased large oven tray, and toss to combine. Cook for 7-8 minutes until the broccoli is lightly charred.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ¼ cup of the cooking water.
Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ¼ cup of the cooking water.
Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.
