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Ricotta and Spinach Tortellini with Basil infused oil
Originally from the Italian region of Emilia, here's an ideal way to prepare this popular pasta.
Ingredients
- 3 large sundried tomatoes
- 250g pack ricotta and spinach large tortellini
- Basil infused oil
- 25g pine nuts
- Pinch torn basil
- Pinch Parmigiano reggiano (optional)
Method
- Chop 3 tomatoes and cook your Ricotta and Spinach Large Tortellini according to pack instructions, drain and toss with some basil-infused oil.
- Serve immediately, scattered with the Toasted Pine Nuts and the tomatoes, torn basil leaves (optional) and shavings of Parmigiano Reggiano.