Ricotta & Spinach TORTELLINI WITH MEDITERRANEAN CRUMBLE
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 9 tbsp extra virgin olive oil
- 2 tbsp capers, rinsed
- 2 tbsp black olives, pitted and chopped
- 2 tbsp sundried tomatoes, chopped
- 2 tbsp parsley, finely chopped
- 12 anchovy fillets, finely chopped
- 2 tsp dried oregano
METHOD
In a bowl mix capers, olives, sundried tomatoes, parsley, anchovies, oregano and oil. Season with pepper. Cook the tortellini according to package instructions, and then drain.
Add the tortellini to the bowl and mix gently before serving.
Add the tortellini to the bowl and mix gently before serving.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 9 tbsp extra virgin olive oil
- 2 tbsp capers, rinsed
- 2 tbsp black olives, pitted and chopped
- 2 tbsp sundried tomatoes, chopped
- 2 tbsp parsley, finely chopped
- 12 anchovy fillets, finely chopped
- 2 tsp dried oregano
METHOD
In a bowl mix capers, olives, sundried tomatoes, parsley, anchovies, oregano and oil. Season with pepper. Cook the tortellini according to package instructions, and then drain.
Add the tortellini to the bowl and mix gently before serving.
Add the tortellini to the bowl and mix gently before serving.
