Ricotta and Spinach Tortellini with Asparagus


1 pack Rana Ricotta and Spinach Tortellini

2 shallots minced

270g thin asparagus spears, trimmed and cut into thin slices

6 tbsp white wine

3 sprigs tarragon, plus extra for garnish

6 tbsp extra virgin olive oi

Salt and pepper to taste


Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes.

Add asparagus and tarragon and cook for 5 minutes longer stirring occasionally.

Pour in the wine, and cook for five more minutes on medium-low heat. Season with salt and pepper to taste.

In the meantime, cook the tortellini according to package instructions and drain, reserving a ladleful of the pasta cooking water.

Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Garnish with tarragon leaves and serve.

Serves 2

Recipe by Rana

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