Ricotta and Spinach Tortellini with Cherry Tomatoes, Olives and Feta


1 pack Rana Ricotta and Spinach Tortellini

420g cherry tomatoes halved

2 cloves garlic crushed

6 tbsp extra virgin olive oil

75g pitted black olives

45g feta cheese crumbled

A few sprigs of thyme

Salt and pepper


Heat the oil and garlic in a non-sticking frying pan and cook for 1 minute until garlic is fragrant; add tomatoes and toss on medium-high heat for a couple of minutes until slightly softened. Add olives and thyme leaves and toss to combine. Season with salt and pepper to taste. Discard garlic clove.

In the meantime, cook the tortellini according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.

Divide tortellini among plates and sprinkle with feta cheese, and then serve.

Serves 2

Recipe by Rana

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