Ricotta & Spinach TORTELLINI WITH PEAS, SPINACH, CARROT AND PARMIGIANO
Delight in easy, flavorful Ricotta & Spinach Tortellini with peas, spinach, carrot, and Parmigiano—perfect for a quick meal.
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Cooking tools:
- Skillet
- Stove
- Saucepan
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 pack Rana Ricotta & Spinach Tortellini
- 150gr fresh or frozen peas thawed
- 2tbsp carrot, onion and celery chopped
- 4tbsp extra virgin olive oil + extra for drizzling
- 60gr baby spinach
- 60gr Parmigiano shavings to serve
- Salt
- black pepper
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