Spinach & Ricotta Tortellini With Peas And Zucchini
Peel off the skin of the zucchini and cut it in long, thin stripes, then set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.congafoods.com.au.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Pot
- Steamer basket
- Blender
- Stove
- Colander
- Mixing bowl
- Grater
- Spoon
- Measuring spoon
- Serving bowl
Ingredients
- 1 pack 325g Rana Spinach & Ricotta Tortellini
- 225g peas (fresh or frozen)
- 3 zucchinis
- 2 garlic cloves, peeled
- 170g ricotta cheese
- 1 cup of mint leaves
- 180ml extra virgin olive oil
- Salt
- pepper
- Parmigiano Reggiano, finely grated to serve
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