/ serving

Gluten Free Spinach & Ricotta Tortelloni with Sage Butter, Ricotta & Hazelnuts (v., gf.)

This dish hails back as early as the 14th Century, where filled pasta was first mentioned in the letters of a merchant from Prato. The original shapes were filled simply with spinach and cheese curds, dined on by peasants and royalty alike this dish has withstood the test of time & is still beloved today by people all over the world. We use fresh spinaci, grown in abundance in the fields of Tuscany and imparting a vivid green hue which is then folded through our smooth and mild ricotta.

We invite you to enjoy our gluten-free spinach & ricotta tortelloni with burro e salvia, a simple sage butter. For added crunch, we finish this dish with toasted hazelnuts from Piemonte, hailing from the zone of Alta Langa, in the province of Cuneo. As well as a sprinkling of hard ricotta to finish the dish.

INGREDIENTS (Allergens in bold): Gluten Free pasta (Gluten Free Flour,  Cuttlefish ink, Egg, Chickpeas Flour, Xantham Gum, Preservative E202), Ricotta Cheese, Spinach, Vegetarian Hard Grated Cheese, Emulsifier (potatoes flakes, starch, rice cream, vegetable fibre), Salt, Nutmeg, Papper, Preservative E202

GARNISH INGREDIENTS: Toasted Hazelnuts, Butter, Sage, Ricotta cheese

Download the recipe card

Gluten Free Spinach & Ricotta Tortelloni with Sage Butter, Ricotta & Hazelnuts

Grams Calories
Gluten Free Spinach & Ricotta Tortelloni 175g 380kCal
Sage Butter 20g 130kCal
Ricotta 10g 30kCal
Hazelnuts 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only. 

 

Story

This dish hails back as early as the 14th Century, where filled pasta was first mentioned in the letters of a merchant from Prato. The original shapes were filled simply with spinach and cheese curds, dined on by peasants and royalty alike this dish has withstood the test of time & is still beloved today by people all over the world. We use fresh spinaci, grown in abundance in the fields of Tuscany and imparting a vivid green hue which is then folded through our smooth and mild ricotta.

We invite you to enjoy our gluten-free spinach & ricotta tortelloni with burro e salvia, a simple sage butter. For added crunch, we finish this dish with toasted hazelnuts from Piemonte, hailing from the zone of Alta Langa, in the province of Cuneo. As well as a sprinkling of hard ricotta to finish the dish.

Ingredients

INGREDIENTS (Allergens in bold): Gluten Free pasta (Gluten Free Flour,  Cuttlefish ink, Egg, Chickpeas Flour, Xantham Gum, Preservative E202), Ricotta Cheese, Spinach, Vegetarian Hard Grated Cheese, Emulsifier (potatoes flakes, starch, rice cream, vegetable fibre), Salt, Nutmeg, Papper, Preservative E202

GARNISH INGREDIENTS: Toasted Hazelnuts, Butter, Sage, Ricotta cheese

Recipe Card

Download the recipe card

Nutrition

Gluten Free Spinach & Ricotta Tortelloni with Sage Butter, Ricotta & Hazelnuts

Grams Calories
Gluten Free Spinach & Ricotta Tortelloni 175g 380kCal
Sage Butter 20g 130kCal
Ricotta 10g 30kCal
Hazelnuts 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only.