TORTELLONI SPINACH & RICOTTA WITH SAUCE A LA CREME

SERVES:

2 people

INGREDIENTS:

  • 250g La Tua Pasta Fresh Tortelloni Spinach & Ricotta
  • 200g Spinach Leaves
  • 50g Single Cream
  • 1 Lemon
  • 15g Unsalted Butter
  • 1 Onion
  • 100g Full Fat Milk
  • 20g Plain White Flour
  • 20g Walnut Halves

SAUCE PREPARATION:

  1. Peel and finely chop the onion.
  2. Heat the butter on a medium heat and add the chopped onion.
  3. Add the flour and cook for 2 minutes.
  4. Wisk in the milk and slowly cook for 5 minutes until the sauce
  5. Meanwhile stir-fry the spinach leafs until tender.
  6. Add the juice of one lemon and the single cream and cook for another 2 minutes.
  7. Stir the spinach together with the béchamel and add the crunched walnut.

PASTA PREPARATION:

  1. Cook the Tortelloni in salted, boiling water for 2-3 minutes.
  2. Drain them al dente.
  3. Serve the pasta tighter with the sauce.

Buon Appetito!