Pork Ragu & Spinach-Ricotta Tortellini
with Parmesan & Walnut Rocket Salad
Delve into this scrumptious delight of a dish featuring herby pork ragu paired with pillowy tortellini stuffed with spinach and ricotta, all simmering in a mouth-watering tomatoey sauce. Our rocket salad, bursting with sweet tomatoes and crunchy walnuts, is the perfect accompaniment to cut through the pasta's richness.
The quantities provided above are averages only.
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. )
1
carrot
2 clove
garlic
1 packet
snacking tomatoes
1 packet
pork mince
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 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 Gluten, Wheat; May be present: Soy. )
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• 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 carrot and garlic. Halve snacking tomatoes.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.
• To pan with pork, stir in tomato sugo, Worcestershire sauce, the brown sugar, reserved pasta water and butter and simmer until slightly reduced, 1 minute. • Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.
• 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!