PastaRicottaSpinachStarters

Italian Flower Sprouts® with Spinach and Ricotta Tortelloni

Adding flower sprouts to this classic Tortelloni recipe will leave mouths watering.

Prep Time: 0 mins
Cooking Time: 10 mins
4 people

Used in this recipe

Ingredients

200g Flower Sprouts®
400g Spinach and Ricotta Tortelloni
100g Diced smoked bacon or pancetta
1 Garlic clove crushed
2 tbsp Filippo Berio Olive oil
25g Butter
Lemon for juicing
Parmesan cheese

Method

Bring a pan of lightly salted water to the boil.
Heat the olive oil in a frying pan and add the bacon pieces.
Fry gently until the bacons tarts to crisp. Blanch the Flower Sprouts® for 3-4 minutes.
Remove from the water with a spoon and keep warm.
Add the pasta to the water and simmer for 2-3 minutes before draining.
Add the garlic and the butter to the bacon and fry until the butter begins to brown.
Add the Flower Sprouts® and the pasta and coat well with the garlicky smoky bacon butter.
Squeeze some lemon juice all over and finish with shaved or grated parmesan cheese.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.