Spinach & Cheese Tortelloni with datterini, mint & olives
5-10
min
cooking time
2/3
servings
easy
difficulty

Spinach & Cheese Tortelloni with datterini, mint & olives

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Ingredients

  • One 10-oz package Giovanni Rana Spinach & Cheese Tortelloni
  • 1 cup datterini tomatoes
  • 20 taggiasche olives
  • 2 garlic cloves
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tbsp marjoram leaves
  • 3 sprigs fresh mint
  • ¼ tbsp dried chilli, for crumbling
  • Salt and pepper to taste
5-10
min
cooking time
2/3
servings
easy
difficulty

Preparation

Pre-heat the oven to 356°F. Pierce the datterini tomatoes with a small sharp knife to allow the juices to run out during the cooking and intensify the flavour of the sauce. Place in a bowl and add vinegar, extra virgin olive oil, a pinch of salt and marjoram leaves. Toss together to coat the tomatoes and place in a baking tray. Roast in the middle shelf of the oven until soft and tender.

Remove from the oven and spoon the tomatoes and the cooking juices into a shallow saucepan. Place over a medium heat and add the garlic cloves, olives and dried chili. Cook gently for 5 mins just to allow the flavours to marry. Taste and adjust seasoning if necessary. Finely chop the leaves from the sprigs of mint, stir through and bring a large pot of salted water to a boil, then cook tortelloni following package instructions.

Drain delicately with a skimmer and place tortelloni in the saucepan, adding 2 tbsp of pasta cooking liquid.


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