Organic Baby Spinach & Roasted Garlic Tortelloni with zucchini sauce and walnuts
10-15
min
cooking time
2 ½
servings
easy
difficulty

Organic Baby Spinach & Roasted Garlic Tortelloni with zucchini sauce and walnuts

SHARE
  • PRINT

Ingredients

  • 1 package Giovanni Rana Organic Baby Spinach & Roasted Garlic Tortelloni
  • 2 medium zucchini, cut into ½’’ rounds
  • 1 tbsp shallots, minced
  • 3 tbsp extra virgin olive oil
  • ¼ cup grated Parmigiano Reggiano
  • 2 tbsp chopped walnuts
  • Kosher salt and freshly ground black pepper to taste
  • Red pepper flakes (optional)
10-15
min
cooking time
2 ½
servings
easy
difficulty

Preparation

In a pan, sauté the shallots in 1 tbsp of olive oil until translucent. Add zucchini and cover with water halfway. Simmer until soft.

Using a slotted spoon, transfer zucchini to a blender with the remaining olive oil. Blend into a smooth sauce (if sauce is too thick, add cooking water to desired consistency.) Season with salt and pepper. Cook the ravioli according to the package instructions and drain.

Toss the pasta with zucchini sauce, garnish with red pepper flakes, Parmigiano Reggiano, and walnuts, then serve.


You should try also