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Spinach & Ricotta Tortelloni with creamy herb sauce, tenderstem broccoli and lemon

Serves: 2

Total time: 15 minutes


  • 1 pack Ottimo Spinach & Ricotta Tortelloni

  • 150g tenderstem broccoli

  • 2 tbsps. butter

  • 1 garlic clove, crushed

  • 250ml double cream

  • 70g parmesan

  • Handful of flat leaf parsley, finely chopped

  • Handful of basil leaves, finely chopped

  • Handful of chives, finely chopped

  • Zest of a lemon


1. Cook the Ottimo pasta in boiling, salted water, along with the tenderstem broccoli, for 4 minutes until cooked.

2. Drain, reserving some of the pasta cooking water

3. Meanwhile, place a saucepan over a medium heat and melt the butter. Add the garlic and cook for a minute or two then pour in the double cream. Bring to a boil and boil for a minute to thicken slightly then add in the parmesan and stir to melt. Stir through the chopped herbs, lemon zest and some salt and pepper then add in the drained pasta and broccoli. Stir to combine everything then serve with some extra parmesan to garnish.


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