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Spinach & Ricotta Tortellini with Greek salad inspired sauce

Serves: 2 people

Total time: 30 minutes


250 grams Ottimo Spinach & Ricotta Tortellini

1 tbsp olive oil

25 grams unsalted butter

1 garlic clove, finely sliced

1 tsp dried oregano

1 red onion, finely sliced

100 grams cherry tomatoes, halved

100 grams baby spinach

30 grams black olive, chopped

50 grams feta, crumbled

Sea salt

Freshly ground black pepper


Place a large pot of salted water on a high heat and bring to the boil.

Whilst the water comes to a boil, place a frying pan over a medium heat and add the oil and butter and allow to heat until the butter melts. Add the sliced garlic, oregano and red onion and cook for 5 minutes until the onion softens slightly. Add the cherry tomatoes, turn the heat up and cook for 3-5 minutes until the tomatoes start to burst. Break up the tomatoes with the back of a spoon so they begin to form a sauce then stir through the baby spinach and black olives. Allow the spinach to wilt then season with salt and black pepper.

Add the Ottimo filled pasta to the boiling salted water and cook for 4 minutes. Drain the pasta from the water and add to the pan with sauce, tossing to coat the pasta in sauce. Serve into bowls and garnish with the crumbled feta. Enjoy!


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