Spinach and ricotta tortelloni that dip into a flavourful ranch sauce, with crispy paprika chickpeas for the finishing touch. A vegetable dish that is a feast of taste and textures!
Ricotta and Spinach Tortelloni with avocado ranch sauce and crunchy paprika chickpeas
45 minutes
average
2 people
Ingredients
Ricotta and Spinach Tortelloni
1 pack (200g)
avocado
1
sour cream
100g
milk
to taste
lime
1
pre-cooked chickpeas
200g
flour
1 tbsp
paprika
1 tbsp
dry rosemary
to taste
salt
to taste
extra virgin olive oil
to taste
preparation
1
Drain the precooked chickpeas and dry them gently with paper towels. Mix them in a bowl with 1 tablespoon of flour and add 1 tablespoon of paprika, 1 pinch of salt, dried rosemary and a drizzle of extra virgin olive oil. Arrange the seasoned chickpeas well spaced in a baking sheet lined with parchment paper, then cook for 30 minutes at 180 degrees.
2
In the meantime, extract the avocado pulp by removing the pit and peel. Cut into cubes and put them in the mixer with salt and pepper to taste. Also pour in the sour cream, the juice of a lime and a drop of milk. Operate the mixer until a homogeneous consistency is obtained. If necessary, add more milk.
3
Finally, bring a pot of salted water to the boil, drop in the Ricotta and Spinach Tortellini and cook over low heat for 4 minutes. Once ready, plate them with a drizzle of oil, a hearty drizzle of avocado ranch sauce, and a nice handful of crispy paprika chickpeas.
LET YOURSELF BE INSPIRED
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