Artichoke & Ricotta Tortelloni with Aromatic Oil & Grissini Crumbs (v.)
Artichoke & Ricotta Tortelloni with Aromatic Oil & Grissini Crumbs (v.)

Pasta Evangelists

Artichoke & Ricotta Tortelloni with Aromatic Oil & Grissini Crumbs (v.)

Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. The spread of artichoke cultivation during the 15th and 16 centuries is well documented by other writers. Italy is still the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making this dish the perfect one to start off the year with. We fill our handmade tortelloni with pieces of artichokes and creamy ricotta cheese. We then top our tortelloni with aromatic oil and grissini (Italian breadstick) crumbs for added crunch and flavour.

1 Serving/Portion

(allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt, Water), Artichoke, Ricotta, Italian
Grated Cheese, Breadcrumbs (Wheat), Salt, Garlic, Olive Oil, Parsley, Black pepper.

GARNISH INGREDIENTS: Aromatic oil, Grissini crumbs (wheat)

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Story

Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. The spread of artichoke cultivation during the 15th and 16 centuries is well documented by other writers. Italy is still the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making this dish the perfect one to start off the year with. We fill our handmade tortelloni with pieces of artichokes and creamy ricotta cheese. We then top our tortelloni with aromatic oil and grissini (Italian breadstick) crumbs for added crunch and flavour.

1 Serving/Portion

Ingredients

(allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt, Water), Artichoke, Ricotta, Italian
Grated Cheese, Breadcrumbs (Wheat), Salt, Garlic, Olive Oil, Parsley, Black pepper.

GARNISH INGREDIENTS: Aromatic oil, Grissini crumbs (wheat)

Recipe Card

Download the recipe card