Keep it simple and garnish our tasty Spinach and Ricotta Tortellini with some basil, parmesan and olive oil or try adding some extra protein with our chicken alfredo sauce. Lots of options below, if you make them yourself be sure to tag us on socials, we love to see your creations.
Serve with lemon butter sauce:
Serves: 2 people
Total Time: 15 minutes
Ingredients:
1 bag Ottimo Spinach & Ricotta Filled Pasta
To make the sauce:
75 grams unsalted butter
1 garlic clove, minced
Juice of 1 lemon
25 grams parmesan, finely grated
1 tablespoon freshly chopped parsley, plus extra to serve
Black pepper and salt
Method:
1. Cook the Ottimo pasta in boiling, salted water for 4 minutes until cooked.
2. Drain, reserving some of the pasta cooking water
3. Meanwhile, heat butter in a large saucepan placed over a medium-high heat until sizzling. Add the garlic, cooking for about 1 minute then add the parsley, parmesan, lemon juice, and 75 ml of the reserved pasta water. Stir well until smooth and bring it to a simmer, about 1 minute then add the cooked tortellini, stir to combine, season and serve with more parsley to sprinkle.
4. Serve straight away with some torn basil leaves and extra grated parmesan. Enjoy!
Serve with a chicken alfredo sauce:
Serves: 2 people
Total Time: 30 minutes
Ingredients:
1 bag Ottimo Spinach & Ricotta Filled Pasta
For the chicken sauce:
2 tablespoons olive oil
1 chicken breast or to make it even quicker, use some leftover rotisserie chicken
1 garlic clove, minced
500ml cream
100 grams parmesan, finely grated, plus 50 grams extra to sprinkle
Black pepper and salt
Chopped fresh parsley
Method:
1. Preheat the grill to high.
2. Place a frying pan over a medium heat and add 1 tablespoon olive oil. Fry the chicken breast for 5-7 minutes on each side, until the chicken breast is fully cooked throughout.
3. Remove the chicken from the pan and thinly slice then set aside.
4. Place the remaining olive oil and the garlic into a small saucepan and cook for about a minute. Add the cream and bring to just below boiling point then add the 100 grams parmesan. Leave on the heat for about a minute more then remove from the heat and with a hand blender blend the sauce until completely smooth.
5. Cook the Ottimo pasta for 4 minutes until cooked then drain and place into the pan with the sauce, along with the chicken.
6. Place everything into an ovenproof dish and sprinkle over extra parmesan. Grill for 3 minutes until the parmesan has melted the sprinkle over the parsley to serve.
Serve with 3-minute tomato sauce:
Serves: 2 people
Total Time: 10 minutes
Ingredients:
1 bag Ottimo Spinach & Ricotta Filled Pasta
To make the sauce:
2 tablespoons olive oil
150 grams cherry tomatoes
1 garlic clove, finely sliced
1 tablespoon capers
Black pepper and salt
Method:
1. Cook the Ottimo pasta for 4 minutes until cooked.
2. Meanwhile place a frying pan over a high heat. Add the olive oil and tomatoes and cook for 2 minutes until they are blistered and bursting. Add the garlic and cook for a further minute then remove from the heat and stir through the capers.
3. Drain the pasta and place into the pan with the sauce. Toss to combine, season and serve straight away.
To make with basil, parmesan and olive oil:
Serves: 2 people
Total Time: 10 minutes
Ingredients:
1 bag Ottimo Spinach & Ricotta Filled Pasta
To serve:
Parmesan, grated
Olive oil
Freshly ground black pepper
Basil leaves, picked
Method:
1. Cook the Ottimo pasta for 4 minutes until cooked.
2. Drain and place back into the pan. Add a good handful of grated parmesan, a good drizzle of olive oil and a pinch of black pepper.
3. Toss together and serve straight away with some torn basil leaves and extra grated parmesan.
To make with pesto, parmesan and black pepper:
Serves: 2 people
Total Time: 10 minutes
Ingredients:
1 bag Ottimo Spinach & Ricotta Filled Pasta
To serve:
100 grams basil pesto
Handful of baby spinach leaves
Freshly ground black pepper
Basil leaves, picked
Parmesan, grated
1. Cook the Ottimo pasta for 4 minutes until cooked.
2. Drain and place back into the pan. Add the basil pesto, baby spinach and a good pinch
of black pepper and toss together to coat the pasta in sauce and wilt the spinach.
3. Serve straight away with some torn basil leaves and grated parmesan.