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Spinach and Ricotta Tortelloni with rocket, olive oil, green olive salsa

Serves: 2

Total time: 20 minutes


  • 1 pack Ottimo Spinach & Ricotta Tortelloni

  • 1 small garlic clove, very finely chopped

  • Small handful of flat leaf parsley, roughly chopped

  • Small handful of basil leave, roughly chopped

  • 125g pitted green olives, roughly chopped

  • 4-5 tbsp. extra virgin olive oil, plus extra to serve

  • 1 tbsp. lemon juice

  • 100g rocket leaves

  • Parmesan, to serve


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, place the garlic, herbs, olives, olive oil, lemon juice and some seasoning onto a large pestle and mortar. Crush lightly until you have a rough salsa then season with salt and pepper. Stir the salsa through the drained pasta, adding the reserved pasta water if needed to loosen.

4. Serve on plates with the rocket then drizzle over some more extra virgin olive oil and garnish with some parmesan.


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