Ricotta and Spinach Tortellini with Roasted Broccoli and Orange

Ingredients

1 pack Rana Ricotta and Spinach Tortellini

500g broccoli trimmed and cut into florets

2 cloves garlic, thinly sliced

2 tbsp extra virgin olive oil, plus extra to serve

1 orange

Salt and pepper

Method

Preheat oven to 240C. Place the broccoli, garlic, oil, salt, pepper on a lightly greased large oven tray, and toss to combine. Cook for 7-8 minutes until the broccoli is lightly charred.

In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving 1/4 cup of the cooking water.

Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.

Serves 2

Recipe by Rana

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