A dish that has the scents of spring and summer: Tortelloni filled with Ricotta and Spinach bring together the crunchiness of green beans, the citrusy touch of lemon zest and the spicy note of pink pepper. A simple but surprising combination, perfect for enhancing the flavours of the summer and bringing to your table all the freshness of genuine cuisine.
Ricotta and Spinach Tortelloni with green beans, lemon zest and pink pepper
30 minutes
easy
2 people
Ingredients
Ricotta and Spinach Tortelloni
1 pack (200g)
green beans
300g
lemon
1
pink pepper
to taste
extra virgin olive oil
to taste
salt
to taste
preparation
1
Wash the green beans, remove the ends and cut them into 3 pieces. Cook them in a steamer for about ten minutes, then sauté them in a pan with a bit of oil, a pinch of salt and a grind of pink pepper.
2
Bring a pot of salted water to the boil, add the Ricotta and Spinach Tortelloni and cook for 4 minutes over medium-low heat. Drain them and place directly into the pan with the green beans and sauté them on high heat.
3
Plate the Tortelloni by adding a bit of oil, grated lemon zest and another grind of pink pepper.
LET YOURSELF BE INSPIRED
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