Pork Ragu & Spinach-Ricotta Tortellini
with Parmesan & Walnut Rocket Salad
Dig into this mouth-watering delight featuring herby pork ragu paired with flavourful parcels of spinach and ricotta tortellini, all simmering in a tomatoey sauce. Our rocket salad bursting with sweet tomatoes and crunchy walnuts is the ideal accompaniment to cut through the pasta's richness.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
spinach & ricotta tortellini
(Contains Egg, Gluten, Milk, Wheat; May be present: Fish, Mollusc, Crustacean, Soy, Almond, Hazelnut, Pine Nut, Pistachio, Walnut, Cashew. )
2 clove
garlic
1 packet
snacking tomatoes
1 packet
pork mince
1 packet
soffritto mix
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
2 packet
rocket leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Balsamic Vinaigrette Dressing
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 packet
Worcestershire sauce
(Contains Fish;)
1 tsp
brown sugar
20 g
butter
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add spinach & ricotta tortellini and cook, over high heat, until al dente, 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking. • Meanwhile, finely chop garlic. Halve snacking tomatoes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes. • Add herb & mushroom seasoning and garlic and cook, until fragrant, 1 minute.
• Stir in tomato sugo, Worcestershire sauce, the brown sugar, reserved pasta water and butter to pan with pork, and simmer until slightly reduced, 1 minute. • Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.
• Meanwhile, in a small bowl, combine rocket leaves, snacking tomatoes, walnuts and balsamic vinaigrette dressing. • Divide pork ragu and spinach-ricotta tortellini between bowls. Sprinkle with Parmesan cheese. • Serve with walnut rocket salad. Enjoy!