RICOTTA & SPINACH TORTELLINI WITH ROASTED PUMPKIN, POTATOES AND CHICKEN

  • 15 min
  • Easy

RICOTTA & SPINACH TORTELLINI WITH ROASTED PUMPKIN, POTATOES AND CHICKEN

  • 15 min
  • Easy
RICOTTA & SPINACH TORTELLINI WITH ROASTED PUMPKIN, POTATOES AND CHICKEN

INGREDIENTS

  • 1 pack Rana Ricotta & Spinach Tortellini
  • 12 tbsp extra virgin olive oil divided
  • 2 small boiled potatos cubed
  • 150 g pumpkin peeled and thinly striped
  • 90 g cooked chicken breast thinly striped
  • 0.75 red hot chili pepper
  • 2 garlic cloves crushed
  • 3 sprigs of rosemary
  • salt and pepper to taste

METHOD

In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chili, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 minutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste. 

In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.

In the meantime, cook the tortellini according to package instructions and then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.

Garnish with crispy chicken stripes and more black pepper and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Ricotta & Spinach Tortellini
  • 12 tbsp extra virgin olive oil divided
  • 2 small boiled potatos cubed
  • 150 g pumpkin peeled and thinly striped
  • 90 g cooked chicken breast thinly striped
  • 0.75 red hot chili pepper
  • 2 garlic cloves crushed
  • 3 sprigs of rosemary
  • - salt and pepper to taste

METHOD

In a frying pan, heat 5 tbsp of the oil with one sprig of rosemary, garlic and chili, letting it sizzle for a minute. Stir in the squash letting it all cook for 3-4 minutes, then add the cubed potato and cook for another 4-5 minutes until lightly golden. Season with salt and pepper to taste. 

In a separate frying pan, heat the remaining oil, rosemary, and sauté the chicken stripes until golden and crispy, about 3-4 minutes. Season to taste.

In the meantime, cook the tortellini according to package instructions and then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetables and toss gently for a minute, adding the cooking water to loosen the sauce.

Garnish with crispy chicken stripes and more black pepper and serve.