Story
Tortelloni originate in Emilia-Romagna, specifically Modena, a city highly regarded for its thriving food culture. Indeed, this relatively modest Italian city lays claim to the critically acclaimed Osteria Francescana. Led by Italian chef Massimo Bottura, this restaurant achieved global fame after being crowned the world’s best restaurant in 2018, where the signature pasta of the region features amongst its exquisite selection of dishes.
This week’s tortelloni are hand-filled with oodles of fresh spinaci, oft seen growing in abundance in the fields of Tuscany. Aside from imparting a vivid green hue, spinach also offers a superfood-worthy quotient of nutrients and minerals, giving us all a head start to 2020. Alongside spinaci, our tortelloni are also filled with ricotta cheese, known for its delicate taste and creamy texture. To finish, we serve with a modest serving of sage butter and vegetarian cheese (for all intents & purposes the equivalent of Parmigiano Reggiano, only without the animal rennet constituent). Dream wistfully of the spring sun as you enjoy this classic Italian dish.
Ingredients
Allergens in bold and underlined:
|
Item |
Weight* |
Ingredients |
|
Spinach & Ricotta Tortelloni |
200g |
Pasta (Durum Wheat Semola, Wheat Flour, Free Range Egg, Preservative E202, Rice Flour), Filling (Ricotta Cheese (Milk), Spinach, Grated Cheese (Milk), Sheep’s Milk Ricotta Cheese, Salt, Nutmeg, Black Pepper, Preservative E202 |
|
Sage Butter |
25g |
Butter (Milk) (87%), Sage (10%), Salt, Black Pepper |
|
Vegetarian Italian Cheese |
8g |
Milk, Salt, Vegetarian Rennet, Egg Lysozyme |
Menu Card
Please find the recipe card for this dish here
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
1154kJ |
|
Calories |
277kCal |
|
Fat |
13.8g |
|
Of which saturates |
6.5g |
|
Carbohydrates |
24.6g |
|
Of which sugars |
1.6g |
|
Protein |
12.4g |
|
Salt |
0.82g |